Homemade Coffee Ice Cream (Print Version)
# Ingredients:
→ Ice Cream Base
01 -
2 cups heavy cream
02 -
1 cup whole milk
03 -
¾ cup granulated sugar
04 -
4 large egg yolks
05 -
2 tablespoons instant espresso powder or ½ cup strong brewed coffee, cooled
06 -
1 teaspoon vanilla extract
07 -
¼ teaspoon salt
→ Optional Add-Ins
08 -
½ cup dark chocolate chunks
09 -
Caramel swirls
10 -
Crushed biscotti
# Instructions:
01 -
In a saucepan over medium heat, combine heavy cream, milk, sugar, and salt. Stir until the sugar dissolves and the mixture is warm.
02 -
In a separate bowl, whisk the egg yolks. Slowly pour some of the warm mixture into the yolks, whisking constantly to temper them.
03 -
Pour the tempered yolks back into the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon (about 5 minutes).
04 -
Remove from heat and stir in the espresso powder (or cooled brewed coffee) and vanilla extract. Strain the mixture through a fine mesh sieve, then cover and refrigerate for at least 4 hours or overnight.
05 -
Churn in an ice cream maker according to the manufacturer’s instructions.
06 -
If adding mix-ins, fold them in at the end. Transfer to a container and freeze for at least 3 hours before serving.