Homemade Coffee Ice Cream

Here's a detailed, over-600-word recipe for **Homemade Coffee Ice Cream**, covering ingredients, instructions, tips, and variations for a rich, velvety result every time.

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## **Homemade Coffee Ice Cream**

**Subtitle:** *Smooth, creamy, and deeply satisfying—this coffee ice cream brings your favorite café flavor straight to your freezer.*

If you love the rich aroma of fresh coffee and the indulgent creaminess of ice cream, this homemade coffee ice cream is your perfect treat. With its deep espresso flavor, velvety texture, and subtle sweetness, this dessert is ideal on its own or as a companion to brownies, cakes, or a shot of espresso for an affogato. This recipe uses a custard base for richness and is made with real brewed coffee or espresso for that authentic taste.

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### **Ingredients** *(makes about 1 quart)*

* 1 ½ cups (360 ml) whole milk

* 1 ½ cups (360 ml) heavy cream

* ¾ cup (150 g) granulated sugar

* 5 large egg yolks

* ¾ cup (180 ml) strong brewed coffee or ⅓ cup espresso (cooled)

* 1 ½ teaspoons vanilla extract

* Pinch of salt

* Optional: 1 tablespoon instant espresso powder (for stronger flavor)

* Optional mix-ins: chocolate chips, crushed toffee, or cocoa nibs

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### **Instructions**

#### **Step 1: Brew Your Coffee**

Start by brewing your coffee or espresso. For best results, use freshly ground beans and brew it strong—a French press, moka pot, or espresso machine will deliver the richest flavor. Let the coffee cool completely before using.

#### **Step 2: Heat the Milk and Cream**

In a medium saucepan, combine the milk, cream, and half of the sugar (about ⅜ cup). Warm the mixture over medium heat, stirring occasionally, until it’s hot but not boiling. You should see steam rising, but no bubbles yet. This warms the base and helps dissolve the sugar.

#### **Step 3: Whisk the Egg Yolks**

In a separate mixing bowl, whisk together the egg yolks and the remaining sugar until the mixture is pale yellow and thickened—this takes about 1–2 minutes. The yolks add richness and help the ice cream set with a smooth, custard-like texture.

#### **Step 4: Temper the Eggs**

To avoid scrambling the yolks, slowly pour about ½ cup of the hot milk mixture into the egg mixture while whisking constantly. This slowly raises the temperature of the yolks. Then, gradually whisk the tempered yolk mixture back into the saucepan with the rest of the warm milk and cream.

#### **Step 5: Cook the Custard**

Return the saucepan to medium heat. Stir constantly with a wooden spoon or heatproof spatula, scraping the bottom and sides. The custard will gradually thicken—this takes about 5–7 minutes. It’s ready when it coats the back of the spoon and you can draw a line through it with your finger.

Do not let it boil, or you risk curdling the eggs.

#### **Step 6: Add Coffee and Chill**

Remove the saucepan from the heat. Stir in the brewed coffee (or espresso), vanilla extract, salt, and instant espresso powder if using. The salt and vanilla help enhance the overall flavor.

Pour the mixture through a fine-mesh sieve into a clean bowl to catch any curdled bits or stray grounds. Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight. The colder your base, the creamier your final ice cream will be.

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### **Step 7: Churn the Ice Cream**

Once the mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This usually takes 20–25 minutes.

At this stage, if you’re adding mix-ins like chocolate chips, nuts, or crushed cookies, fold them in just before transferring the ice cream to a container.

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### **Step 8: Freeze and Serve**

Transfer the freshly churned ice cream to an airtight container and press a piece of plastic wrap or wax paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours to firm up.

When ready to serve, let it sit at room temperature for 5 minutes to soften slightly for easier scooping.

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### **Serving Suggestions**

* Serve in waffle cones or bowls topped with whipped cream and a drizzle of chocolate or caramel sauce.

* Pair with warm brownies or coffee cake for contrast.

* Make a coffee ice cream affogato by pouring hot espresso over a scoop.

* Sandwich between chocolate cookies for a gourmet ice cream sandwich.

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### **Tips & Variations**

* **Stronger Coffee Flavor**: Add more espresso powder, or steep whole coffee beans in the milk/cream for 30 minutes before starting the custard.

* **No Ice Cream Maker?** Freeze the custard base in a metal loaf pan, stirring every 30 minutes for 2–3 hours.

* **Dairy-Free Version**: Substitute coconut cream and almond milk for cream and milk. Use cornstarch instead of egg yolks to thicken.

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### **Final Thoughts**

Homemade coffee ice cream is a grown-up dessert that offers the comfort of coffee and the indulgence of cream in every spoonful. Whether you're a barista or just a coffee enthusiast, this recipe is a must-try. Customize it to your taste, and enjoy a scoop of caffeinated bliss anytime.

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