Coffee Ice Cream

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Photography Credit: Elise Bauer

I love coffee ice cream, but rarely get it because the caffeine does a number on me. If I have coffee or even mocha ice cream after dinner I’m jittery until 3 am.

So, when I opened David Lebovitz‘s new book, The Perfect Scoop and found a recipe for coffee ice cream on page 34, the ice cream maker bowl immediately went into the freezer.

If you make your own coffee ice cream, you can make it with decaffeinated beans! No late night jitters. Safe for kids.

David has provided helpful advice for me on practically every ice cream recipe on this site, which have all turned out great, so it’s no wonder that his new book’s recipes are spot on. I think this is the best coffee ice cream I’ve ever had.

Coffee Ice Cream Recipe

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  • Yield: Makes 1 quart

Ingredients

  • 1 1/2 cups whole milk
  • 3/4 cup sugar
  • 1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
  • Pinch of salt
  • 1 1/2 cups heavy cream
  • 5 large egg yolks
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Method

1 Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

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2 Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

3 Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

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4 Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

5 Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

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6 Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

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Links:

Salted Butter Caramel Ice Cream from David Lebovitz

Showing 4 of 64 Comments

  • Madds

    DELICIOUS!!! Very strong rich coffee flavor delivered by the silky ice cream. Very satisfying and goes well with chocolate cake.

  • Daniella

    I made this and added in heath bar bits for a toffee flavor as well! It was my first time making ice cream and it went very well! Thanks for this great recipe.

  • Jamie

    I don’t have an ice cream machine. Can I use liquid nitrogen to make this?

  • Melissa

    This is amazing! The flavor is exactly what I was craving and the process really wasn’t that hard. I let it chill over night and made it in the morning using my kitchen aid ice cream mixer attachment and it was done in about 10 minutes and the texture is so incredibly smooth! Thank you!

  • Ashleigh

    Oh my goodness, this ice cream is the BEST! I added 2 Tbsp of vodka to the mixture while it chilled in the fridge so that it wouldn’t harden up (as most home-made ice creams do). The texture was the most wonderful thing about this. So rich. I’m inspired to use this custard-base recipe to make other flavors like Cherry or Bourbon-Maple. Thanks for sharing!

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