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Homemade Coffee Ice Cream

Homemade coffee ice cream made with a dense espresso custard base and an intensely roasted, bittersweet flavor. Steep, cook to a spoon-coating custard (175°F), chill, churn, and freeze for a deep mahogany scoop.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Homemade Coffee Ice Cream
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 2 tbsp instant espresso powder
  • 0.25 cup whole coffee beans optional, for steeping
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Steep and dissolve the coffee
  1. Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming. Maintain a gentle steam and steep for 15 minutes, then strain out the beans.
  2. Whisk instant espresso powder into the warm cream until fully dissolved, with no visible dark powder.
Cook the espresso custard
  1. Whisk egg yolks and granulated sugar until pale and slightly thick. Slowly whisk in the hot coffee cream so the yolks warm evenly.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon (175°F).
Chill and churn
  1. Strain the custard, stir in vanilla extract and salt, then cool completely over an ice bath until cold. Pour onto a sheet pan to speed chilling.
  2. Refrigerate at least 4 hours, then churn in an ice cream maker and freeze until firm.

Notes

Pro tip: Keep heat at medium-low and stir constantly so the custard reaches 175°F without scrambling the yolks. Store covered in the refrigerator for 3 days for best texture; freeze for up to 2 months. For a dairy-reduced option, use lactose-free milk and lactose-free cream (flavor and texture may vary slightly).