Coffee Ice Cream

Total Time Prep: 15 min. + chilling Process: 15 min./batch + freezing
Yield 6 servings
Test Kitchen Approved
Instant coffee granules infuse the frozen custard base for this coffee ice cream recipe with bold flavor.

Ingredients

  • 1 cup heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1-1/2 tablespoons instant coffee granules
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 1 teaspoon vanilla extract

Directions

  1. In a large saucepan, combine cream, milk, sugar, coffee and salt. Heat over medium heat until bubbles form around side of pan, stirring to dissolve sugar.
  2. In a small bowl, whisk a small amount of the hot mixture into the egg yolks; return all to the pan, whisking constantly. Cook over low heat until mixture is just thick enough to coat a metal spoon and temperature reaches 180°, stirring constantly. Do not allow to boil. Immediately transfer to a bowl.
  3. Place bowl in a pan of ice water. Stir gently for 2 minutes, whisk in vanilla extract. Press waxed paper onto surface of mixture. Refrigerate several hours or overnight.
  4. Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to a freezer container; freeze until firm, 4-6 hours. Repeat with remaining mixture.

Nutrition Facts

1/2 cup: 299 calories, 19g fat (11g saturated fat), 172mg cholesterol, 133mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 4g protein.

Coffee, cream and sugar are always delicious together, but the ultimate way to enjoy them is coffee ice cream. This has a custard base, so it requires cooking and cooling, but the result is worth the extra step because it churns up a velvety smooth treat. —Taste Recipes Test Kitchen
Recipe Creator

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