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Homemade Coffee Ice Cream

Creamy, rich, and boldly flavored, this homemade coffee ice cream is made with real brewed coffee and a classic custard base for a scoop that's smooth, satisfying, and full of depth.
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Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup strong brewed coffee cooled or 2 tbsp instant espresso powder
  • ¾ cup sugar
  • 4 large egg yolks
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions
 

  • Warm the heavy cream and whole milk in a saucepan over medium heat until tiny bubbles form along the edges. Do not boil.
  • Whisk egg yolks and sugar until smooth and slightly thickened, about 1–2 minutes.
  • Slowly add the warm milk mixture to the egg yolks, whisking constantly to prevent scrambling.
  • Return the mixture to the saucepan, cooking over low heat while stirring until it thickens and coats the back of the spoon (6–8 minutes).
  • Remove from heat and stir in coffee, vanilla extract, and a pinch of salt. Strain the mixture into a bowl, cover with plastic wrap, and refrigerate for 4 hours or overnight.
  • Churn the chilled mixture in an ice cream maker until soft-serve consistency (20–25 minutes). Transfer to a container and freeze for 3–4 hours, or until firm.