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Bold Coffee Ice Cream Recipe

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3.9 from 14 reviews

Bold Coffee Ice Cream is a rich, creamy dessert featuring a luscious coffee-flavored custard base made with egg yolks, cream, milk, and instant or medium-ground coffee. This homemade ice cream is churned to create a smooth, velvety texture with a robust coffee kick, perfect for coffee lovers looking for a refreshing and indulgent treat.

Ingredients

Custard Base

  • ¾ cup (150 grams) granulated sugar
  • ¼ teaspoon coarse kosher salt (use half if using Morton’s or fine salt)
  • 4 large egg yolks
  • 1½ cups (342 grams) heavy cream
  • 1½ cups (342 grams) whole milk
  • 3 tablespoons instant coffee or ⅓ cup medium grind coffee
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Ice Bath: Set up an ice bath by nesting two metal bowls, one inside the other, and filling the outer bowl with ice to cool the custard later efficiently.
  2. Combine Sugar, Salt, and Egg Yolks: In a medium pot, whisk the granulated sugar, coarse kosher salt, and egg yolks vigorously until the mixture becomes lighter in color and slightly thickened.
  3. Add Cream, Milk, Coffee, and Vanilla: Whisk in the heavy cream, whole milk, instant or ground coffee, and vanilla extract. Use a rubber spatula to scrape down any mixture stuck to the pot’s sides to ensure everything is well combined.
  4. Cook Custard Mixture: Place the pot over medium heat and stir constantly with a rubber spatula, paying special attention to the pot’s edges and bottom to prevent scorching. Heat the mixture until it reaches 175°F (79°C), about 8 minutes. The custard should slightly thicken. Test thickness by coating a wooden spoon and drawing a line on the back; if it holds, it’s ready. Avoid boiling to prevent curdling.
  5. Heat Completion: Immediately remove the pot from heat and continue stirring the custard for 1 minute to bring the temperature up to 180°F (82°C), ensuring proper thickening and pasteurization.
  6. Strain Custard: Pour the custard through a very fine-mesh strainer into the inner bowl of the prepared ice bath to remove any cooked egg bits for a smooth texture.
  7. Cool to Room Temperature: Stir the custard occasionally in the ice bath until it reaches room temperature, helping it cool evenly and safely.
  8. Chill Overnight: Transfer the custard to the refrigerator and chill thoroughly until it’s at least 40ºF (4ºC), preferably overnight, to develop flavor and texture.
  9. Churn Ice Cream: Freeze the custard in your ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency. Be sure your ice cream maker’s canister has been frozen for at least 24 hours before churning.
  10. Freeze Until Firm: Transfer the churned ice cream to airtight containers, cover the surface with parchment paper to prevent freezer burn, and freeze for several hours until firm.

Notes

  • This recipe was tested with Diamond Crystal coarse kosher salt. If using Morton’s kosher salt or fine salt, reduce quantity by half for balanced seasoning.
  • The coffee flavor markedly influences the final taste; choose a bold coffee you enjoy for the best results.
  • Freeze your ice cream maker canister for a full 24 hours before churning to ensure proper freezing.
  • Store homemade ice cream in the coldest part of the freezer and consume within 1-2 weeks for optimal freshness.
  • To prevent freezer burn, place a piece of parchment paper directly on the ice cream surface in storage.

Find it online: https://flavorspath.com/bold-coffee-ice-cream-recipe/