Making coffee ice cream involves combining coffee flavor and a creamy ice cream base. Here’s a basic recipe to guide you through the process:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- Pinch of salt
- 3 tablespoons instant coffee granules (adjust to taste)
- 1 teaspoon vanilla extract
- 4-5 egg yolks (depending on desired richness)
- Prepare the Ice Cream Base:
- In a medium saucepan, combine the heavy cream and whole milk.
- Place the saucepan over medium heat and heat the mixture until it’s warm, but not boiling. Stir occasionally to prevent scorching.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- Temper the Eggs:
- Slowly pour a small amount of the warm cream mixture into the egg yolk mixture while whisking constantly. This helps temper the eggs and prevents them from curdling.
- Gradually add more of the warm cream mixture while continuing to whisk.
- Combine and Cook:
- Pour the tempered egg and cream mixture back into the saucepan with the remaining warm cream mixture. Mix well.
- Add Coffee Flavor:
- Dissolve the instant coffee granules in a small amount of hot water to create a concentrated coffee mixture.
- Add the coffee mixture to the saucepan and stir until well combined.
- Heat and Thicken:
- Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon. This should take around 5-7 minutes. Do not let the mixture boil.
- Strain and Chill:
- Once the mixture has thickened, remove it from the heat and strain it through a fine-mesh sieve to remove any lumps or curdled bits.
- Stir in the vanilla extract.
- Place the mixture in an ice bath to cool it down quickly, then cover and refrigerate for at least 4 hours, or until it’s completely chilled.
- Churn the Ice Cream:
- Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. This usually takes about 20-30 minutes, or until the ice cream reaches a soft-serve consistency.
- Transfer the churned ice cream to an airtight container, smoothing the top.
- Place a piece of parchment paper directly on the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming.
- Freeze the ice cream for several hours or until it’s firm and ready to serve.
- Scoop the coffee ice cream into bowls or cones and enjoy!
Feel free to adjust the amount of instant coffee to achieve your desired level of coffee flavor. You can also experiment with adding mix-ins like chocolate chips or chopped nuts during the last few minutes of churning.
Image from Food.com