Coffee Ice Cream Recipe



Looking for new, rich ice cream flavors? How 'bout Coffee Ice Cream? For all you coffee lovers out there you gotta try this recipe. You can adjust the strength of the taste by varying the amount of coffee you add and of course the better the quality of coffee the better the flavor.

There are couple of varations for this recipe. If you would like a little crunch then use ground coffee, some bits will fall through the mesh sieve you use to sift the custard or if you do not wish for any piecs to be in the coffee then use a small amount of coffee beans instead.

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This ice cream recipe would be a great surpise gift for Father's Day along with a decorative coffee mug, bag of high quality coffee and some chocolate covered nuts

Coffee Ice Cream

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Ingredients

  • 2 Cups Heavy Cream
  • 1 3/4 Cups Whole Milk
  • 2 1/4 Tablespoons of High Quality Coffee (or 1/3 Cup of Coffee Beans)
  • 6 Large Egg Yolks
  • 1/4 Cup Sugar (add more to make sweeter)
  • 1/4 Teaspoon Salt

Directions

  1. Freezer Bowl. Place ice cream maker freezer bowl in freezer overnight.
  2. Beat Eggs. Combine eggs and sugar in a medium bowl. Beat with an electric mixer on medium speed until the mixture is thick, smooth and pale yellow in color then set aside.
  3. Create Ice Bath. Create an ice bath. Fill a larger unheatable bowl half way with ice and water. Place a smaller unheatable bowl inside.
  4. Create Custard Base. Combine milk, heavy cream and coffee in medium sauce pan on medium low heat until bubbles form around the sides of the pan and begins to steam. Scoop 1/2 cup of warm cream and add to the egg yolk mixture and stir. Next pour the egg yolk mixture back into the milk/cream mixture and continue to heat up. Constantly stir with wooden spoon until the custard mixture is thick enough to coat the back of the spoon and you can run your finger through the coating and the space does not fill in immediately.(DO NOT OVERHEAT or the eggs or they will curdle and be ruined). Now you have the custard base to make the ice cream.
  5. Ice Bath and Sifting. Strain the custard through a fine, mesh sieve into the top smaller bowl of the ice bath to remove all the excess creamy foam and stir in heavy cream. Stir until cool. Cover and chill in the refrigerator for at least 3-4 hours or completely chilled.
  6. Time for the Ice Cream Maker. Remove cream mixture from fridge. Follow the ice cream maker instructions for your particular model. Cream will start to freeze within minutes. And eventually will thicken. Return to freezer to set and become creamier. This is when the flavor thoroughly develops. Store in an airtight plastic container.

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Mocha Ice Cream

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Ingredients

  • 1 1/2 Cups Heavy Cream
  • 1 1/2 Cups Whole Milk
  • 6 Egg Yolks
  • 1 Cup Sugar
  • 2 1/2 Tablespoons Instant Espresso Powder
  • 1/4 Teaspoon Salt
  • 6 Ounces Semi-Sweet Chocolate, finely chopped
  • 2 Teaspoons Vanilla Extract

Directions

  1. Freezer Bowl. Place ice cream maker freezer bowl in freezer overnight.
  2. Beat Eggs. Combine eggs and sugar in a medium bowl. Beat with an electric mixer on medium speed until the mixture is thick, smooth and pale yellow in color then set aside.
  3. Create Ice Bath. Create an ice bath. Fill a larger heatproof bowl halfway with ice and water. Place a smaller heatproof bowl inside.
  4. Create Custard Base. Combine milk and cream in medium sauce pan. Stir in espresso powder. Warm up mixture over a slow boil on medium heat until you start to see bubbles and mixture begins to steam. Reduce to low heat and simmer for 30 minutes. Stir occasionly. Add Chocolate. Stir the chocolate until melted and the mixture is smooth. Scoop 1 cup of the warm cream and with an electric hand mixture on low speed blend the cream with the egg mixture while pouring slowly. Next pour the egg yolk mixture back into the milk/cream mixture. Remove from heat and continue to warm up over medium low heat. Constantly stir with wooden spoon until the custard mixture is thick enough to coat the back of the spoon and you can run your finger through the coating and if the space does not fill in immediately you are finished.(DO NOT OVERHEAT or the eggs or they will curdle and be ruined). Stir in vanilla.
  5. Ice Bath. Pour the mixture into the top smaller bowl of the ice bath. Stir until cool. Cover and chill in the refrigerator for at least 4 hours or completely chilled.
  6. Filter Custard. Pour cold mixture through a fine mesh sieve into a mixing bowl. Remove any undissolved coffee particles.
  7. Time for the Ice Cream Maker. Pour the mixture into the freezer bowl of your ice cream maker then follow the ice cream maker instructions for your particular model. Cream will start to freeze within minutes. And eventually will thicken, should be 20-25 minutes. Serve immediately if you desire softer, creamier ice cream or store in the freezer in an airtight container for 2 more hours. Remove before serving and let sit for 15 minutes.
  8. Tip: You can vary the strength of the coffee flavor or sweetness. Taste the mixture before adding the eggs (not safe to eat raw eggs). Add more coffee or sugar depending on your preference.

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