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Homemade Coffee Ice Cream

Homemade coffee ice cream made with an intensely roasted espresso custard, chilled for a dense churn and finished with a firm freeze. Steeped coffee beans (optional) and an 175°F custard base create deep mahogany flavor with a smooth, scoopable texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling + freezing (4 hours) 4 hours
Total Time 4 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 2 tbsp instant espresso powder
  • 0.25 cup whole coffee beans optional, for steeping
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Steep and dissolve
  1. In a saucepan, combine heavy cream, whole milk, and whole coffee beans (if using) and heat until steaming. Steep for 15 minutes, then strain out the beans.
  2. Whisk instant espresso powder into the warm cream until fully dissolved. Keep the mixture steaming-hot so the espresso disperses evenly.
Make the custard
  1. In a bowl, whisk egg yolks and granulated sugar until pale. Slowly whisk in the hot coffee cream to temper the yolks.
  2. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175F. Do not let it boil.
Chill and churn
  1. Strain the custard, then stir in vanilla extract and salt. Cool completely over an ice bath to stop the cooking.
  2. Refrigerate until cold, at least 4 hours. Churn in an ice cream maker, then freeze until firm.

Notes

For the smoothest custard, strain while the base is still warm and stir frequently over medium-low heat until it reaches 175°F. Store leftovers covered in the freezer for up to 2 weeks; freeze is yes (best texture within 2 weeks). For a dairy-reduced option, use a 1:1 cup-for-cup plant-based cream and milk, but note the custard may set softer and may require slightly longer churning/freezing time.