Homemade Coffee Ice Cream
A smooth, flavorful coffee ice cream made from scratch with egg yolks, cream, and a touch of espresso. Perfectly creamy, slightly boozy with a hint of Kahlua, and ideal for coffee enthusiasts who love a refreshing frozen dessert.
Equipment
- 1 Large heatproof mixing bowl
- 1 medium saucepan
- 1 whisk
- 1 fine-mesh strainer
- 1 Ice cream machine
- 1 instant-read thermometer
Ingredients
- 6 large egg yolks
- 1 ¾ cups heavy cream
- 2 cups whole milk
- ¾ cup granulated sugar
- 2 tablespoons granulated sugar extra
- ¼ teaspoon salt
- 3 tablespoons instant espresso powder
- 1 tablespoon Kahlua
Instructions
- Prepare the Egg Yolks: Separate six large egg yolks from the whites and place them in a large heatproof mixing bowl. Whisk gently until smooth and uniform in texture. This step helps prevent the eggs from curdling later and ensures a rich, silky custard base for the ice cream. Set aside while preparing the coffee cream mixture.
- Combine Cream and Milk: In a medium saucepan, pour in 1¾ cups of heavy cream and 2 cups of whole milk. Stir gently to combine. This mixture creates the rich foundation for the ice cream while balancing flavor and texture for a creamy, smooth result.
- Sweeten and Flavor the Base: Add ¾ cup granulated sugar, 2 extra tablespoons of sugar, and ¼ teaspoon salt to the cream and milk mixture. Stir thoroughly to dissolve the sugar completely. Then add 3 tablespoons of instant espresso powder and whisk to combine. This ensures an even distribution of coffee flavor without lumps.
- Heat to Simmer: Place the saucepan over medium heat. Stir gently but consistently to prevent scorching. Heat until the mixture reaches a slow, gentle simmer, just shy of a boil. Small bubbles should appear around the edges, and the mixture should emit a rich coffee aroma, which usually takes about 7–9 minutes.
- Temper the Egg Yolks: Slowly pour half of the hot coffee cream mixture into the bowl with egg yolks while whisking continuously. This process — called tempering — warms the yolks gradually, preventing them from scrambling. Continue whisking until the yolk mixture becomes smooth and slightly thickened.
- Combine Mixtures: Pour the tempered yolk mixture back into the saucepan containing the remaining coffee cream mixture. Stir gently and continuously over medium-low heat to ensure even cooking and prevent curdling.
- Cook Until Thickened: Continue stirring until the custard thickens enough to coat the back of a spoon. You should be able to draw a line through it without it filling in. Use an instant-read thermometer to confirm the mixture reaches about 175°F (79°C).
- Strain the Custard: Remove the saucepan from heat. Place a fine-mesh strainer over a clean bowl and pour the custard through it. This step removes any small egg lumps or espresso granules, ensuring a silky-smooth base for your ice cream.
- Add Flavor Enhancer: While the custard is still warm, stir in 1 tablespoon of Kahlua. This adds a subtle depth of flavor, enhancing the coffee without overpowering it.
- Chill the Custard Base: Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least four hours, or overnight for best results. The custard must be completely cold before churning to achieve the smoothest texture.
- Churn the Ice Cream: Pour the chilled custard into your ice cream machine and churn according to the manufacturer’s instructions, typically for about 20–25 minutes, until it reaches a soft, creamy consistency.
- Freeze to Set: Transfer the churned ice cream to an airtight container. Place parchment or plastic wrap directly over the surface to prevent ice crystals. Freeze for at least 4 hours before serving so the texture becomes firm yet creamy.
- Serve and Enjoy: Scoop the coffee ice cream into bowls or cones. Optionally garnish with shaved dark chocolate, cocoa powder, or a drizzle of coffee syrup.Enjoy your rich, indulgent coffee creation anytime as a decadent dessert or refreshing treat.
Notes
- Always use fresh egg yolks for a rich, creamy texture.
- Instant espresso powder blends evenly and delivers a deep coffee flavor without bitterness.
- Stir gently and constantly when heating the custard to prevent curdling.
- Chilling the custard thoroughly before churning is essential for a smooth, scoopable ice cream.
- Adding Kahlua is optional — you can substitute with coffee liqueur, vanilla extract, or omit for a non-alcoholic version.
