Description
Indulge in the rich and creamy goodness of this homemade coffee ice cream. Perfect for coffee lovers and ice cream aficionados alike, this recipe will surely satisfy your sweet cravings with its delightful blend of flavors.
Ingredients
Units
Scale
Ice Cream Base:
- 2 cups half and half
- 1 cup granulated sugar
- 1/4 teaspoon sea salt
- 4 egg yolks
- 1 cup heavy cream
- 1 to 1 1/2 Tablespoons instant coffee (decaf or regular)
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Base: Warm half and half, sugar, and salt in a saucepan until sugar dissolves.
- Mix the Eggs: Beat egg yolks, then add a portion of the warm mixture before combining all on the stovetop.
- Add Coffee: Whisk in instant coffee granules until dissolved.
- Thicken: Cook the mixture until slightly thickened, then strain into heavy cream.
- Chill: Add vanilla, cool the custard, then refrigerate overnight.
- Churn: Freeze the mixture in an ice cream maker for 30-40 minutes.
- Freeze: Transfer to a container and freeze for about 4 hours until set.
Notes
- Experiment with dairy ratios or milk substitutions.
- Opt for quality ingredients like organic cane sugar.
- Adjust salt if using iodized salt.
- Use pure vanilla extract for the best flavor.
- Invest in high-quality instant coffee for optimal taste.
- Store in freezer-safe containers for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 18g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 137mg
