Coffee Ice Cream
Coffee Ice Cream - the creamiest and richest coffee ice cream recipe. Super easy and yields amazing and fragrant homemade ice cream.
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 2 tablespoons instant coffee granules
- 6 egg yolks
- chocolate powder (for dusting)
Instructions
- 1
Combine the cream, milk, sugar, and coffee in a medium heavy saucepan. Bring to a gentle boil over medium heat, then remove from the heat.
- 2
Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170°F (76°C) on an instant-read thermometer, about 5 minutes.
- 3
Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing it down against the surface to prevent a skin from forming. Chill in the refrigerator for 2 hours.
- 4
Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Once the ice cream is made, transfer it to an airtight container. Cover tightly and freeze until ready to serve. Dust with cocoa powder before serving.