HOMEMADE COFFEE ICE CREAM
Ingredients:
2 cups heavy whipping cream
1 cup whole milk
¾ cup granulated sugar
3 tablespoons instant espresso powder (or strong instant coffee granules)
4 large egg yolks
1 teaspoon pure vanilla extract
Optional: ½ teaspoon coffee liqueur (like Kahlúa) for deeper flavor
Optional: chocolate or caramel sauce for drizzling
Waffle cones, for serving
—
Instructions:
1. Warm the Milk Base
In a saucepan over medium heat, combine the milk, half the sugar, and the instant espresso powder. Stir gently until sugar dissolves and the mixture is warm but not boiling.
2. Temper the Egg Yolks
In a medium bowl, whisk the egg yolks with the remaining sugar until pale. Gradually add a ladle of the warm milk mixture to the yolks, whisking constantly to temper. Slowly pour the tempered yolks back into the saucepan while stirring.
3. Cook the Custard
Continue to cook the mixture over medium-low heat, stirring constantly with a wooden spoon until it thickens slightly and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil.
4. Strain & Chill
Strain the custard through a fine sieve into a clean bowl. Stir in the heavy cream, vanilla extract, and coffee liqueur (if using). Cover and chill in the fridge for at least 4 hours or overnight.
5. Churn
Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes) until thick and creamy.
6. Freeze
Transfer the churned ice cream to a lidded container and freeze for at least 4 hours to firm up.
—
To Serve:
Scoop into waffle cones.
Drizzle with chocolate or caramel sauce.
Garnish with chocolate shavings or a sprinkle of ground espresso if desired.
