Coffee Ice Cream

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
1 quart
Level:
Intermediate

Ingredients
Directions

Combine the cream, milk, sugar, and coffee in a medium, heavy saucepan. Bring to a gentle boil over medium heat. Remove from the heat.

Beat the egg yolks in a medium bowl. Whisk 1 cup of the hot cream into the egg yolks. Gradually add the egg mixture in a slow, steady stream, to the hot cream. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F. on an instant-read thermometer, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Chill in the refrigerator for 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. Garnish with chocolate curls.


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    Maybe a bit more sugar
    Awesome
    This ice cream is awesome!!! It's so creamy and has just the right amount of coffee taste. It will be fun to make it again with extra add-ins!! For farhanbari who said it was too hard, you probably kept it churning too long in the ice cream maker. 
    Great ice cream!!!!
    Tasty but its not soft. It turned out hard as rock and we needed to deforst to scoop out the ice cream.
    Delicious and creamy! I used 3 Via packets and it had plenty of coffee flavor. I also stirred in some chocolate chips and toasted almond slices to give it some more texture, which I definitely recommend!
    This ice cream was amazing! I added crushed Heath bars at the end which put it over the top. I will definitely be making this again.
    Fabulous coffee ice cream. I am making this for the second time and am hoping that my husband gets to try it. The first time I made it my kids devoured it, I got a few bites so know that it is great. I enjoyed the texture so much, I like ice cream that you can chew. This is also a tasty way to use up extra eggs (my chickens are in over drive right now.
    Best coffee ice cream recipe I've ever tried (and I've made more than a few. My go-to recipe now!
    I have made this recipe twice now. The first time I used 4 eggs instead of 6 as I was worried about an eggy taste. The second time I used 6. I didn't notice a difference in taste between the batches - there was no eggy taste in either one - and there was only the slightest difference in texture. This is a very tasty coffee ice cream, but seems somehow "dry" compared to Haagen Dasz coffee ice cream. Does anyone know why that might be?
    I made this recipe yesterday and it's a 100% winner. It's easy, uncomplicated, ingredients are readily available, and it's totally delicious and creamy. I've made a lot of ice cream with far more complicated recipes (steeping whole coffee beans in hot cream, for instance but this one works perfectly without the fuss. I cut up some homemade chocolate-pistachio biscotti and tossed them in at the end of machine freezing, and it's really heavenly. I'll be making this again and again.
    This coffee ice cream recipe is SO seriously good. I used instant espresso instead of instant coffee and I doubt it made much taste difference. The texture was just what I was looking for. I used the base of this recipe (minus the coffee/espresso for other ice creams (mint chocolate chip, etc. and it was perfect. Definitely my go-to recipe for ice cream!
    Relatively easy and delicious. I used instant espresso instead of coffee and added a tablespoon of kahlua - @mlecooks
    Excellent. Wonderful flavor. Used instant espresso instead of coffee, organic 1/2 and 1/2, and added chopped roasted almonds for the last 5 minutes in the icecream maker. Milk took awhile to boil and my eggs curdled a bit. I've made other icecream recipes with egg yolks where that didn't happen, so I think the milk was too hot. Strained that bit out though.
    This recipe produced coffee ice cream that rivals "Baskin-Robbins" flavor. With a little fudge mixed in during the final few minutes of churning and some coarse chopped almonds it would be JAMOCA ALMOND FUDGE easily! The only thing I changed was I added an extra 1/2 T. of instant coffee to the mix as we LOVE coffee flavor. It turned out smooth as silk with flavor that was off the charts.
    This was great and easy to make. I didn't have instant coffee on hand so I used 3/4c of brewed and cooled hazelnut coffee. Tasted just like my morning cup with cream. Just be careful with the tempering or you'll end up with bits of egg that are sorta yucky.
    Made this as my first ever batch in my kitchen aid ice cream attachment that I got from a rebate. After reading some of the reviews I decided to add a little extra INSTANT COFFEE (key people who keep complaining about grounds in their mix. I have always liked B&J's coffee Heath bar crunch so I decided to add a couple of busted up bars of heath. This was my dessert that I served for a slow smoke BBQ I had. My wife, as well as a few others, couldn't believe I made it myself. I got accused of buying ice cream, scooping it out of the containers and packaging it in my own containers!
    This coffee Ice Cream is the best that I have tasted so far...
     When I first look'd at the Recipe I was worried about the egg yorks, but I gave it a try, and it turn out great.
     
     There isn't anything better then soft served homemade ice cream straight from my Ice Cream Maker.
    This recipe makes a tasty ice cream but I have a real problem with the directions.
     
     Emeril says to bring the milk/cream mixture to a gentle boil, temper the egg yolks with a cup of hot liquid, add the yolk mixture back to the hot cream, and then reheat the mixture to 170 degrees (about 5 minutes).
     
     The hot liquid, even after the tempered yolks are added, never drops below 170. So do you cook for 5 minutes anyway to make sure salmonella is killed off? Or do you not heat at all so you don't overcook and end up with scrambled eggs? I cook at very low for 5 minutes but have a lot of cooked egg left in the strainer.
     
     Anyway, I add an extra tablespoon of coffee to the mixture and top with oven roasted almonds and chocolate sauce.
    This recipe was great! I followed it exactly, only adding a tsp of vanilla extract and then after putting it in the ice cream maker, about 5 min before it was done churning I added crushed Heath bar. Amazing! I used 5 packs Starbucks Via coffee and thought it was the perfect amount of coffee taste. Will definitely do again!
    I've made this recipe like ten times and its been perfect every time. everyone loves it. i followed the recipe exactly and it turned out great.
    This coffee ice cream recipe is fantastic. I used instant espresso, and otherwise followed the recipe exactly. The results got rave reviews. Will definitely make again.
    Hi
     
     I remember making coffee ice cream several years ago and heating the cream/milk and adding coffee beans. That mixture was cooled and put in the refrig over night and then strained. I would think you could then make a custard base with it. It has been so long that honestly I can not remember if the ice cream I made had a custard(egg) base. Has anyone made this type of ice cream by infusing the milk/cream with coffee beans?
    Great recipe!! I added twice the amount of coffee, and actually I used ground expresso. I also added a teaspoon of vanilla extract, and at the end of the freezing cycle in my machine I put in a chocolate expresso bar that I had broken into chunks. YUMMY!!
    I just made this recipe and was surprised how many egg yolks were used compared to another ice cream recipe I'd just made. As I feared, this ice cream just tastes too eggy for me, overwhelming the coffee flavor (and I added quite a bit more than the recipe calls for). That's not a fault of the recipe but just my personal taste. I'm going to look for another recipe with fewer eggs in the custard. Everything went well with the technique though. The texture's really nice.
    When creating a flavorful ice cream, it is important to warm all of the ingredients, this will develop the flavor. Ex. add liquor to the instant-coffee/cream mixture and bring to scald (not simmering, but you can see puffs of steam rising). However, if you are adding chocolate chips to your ice cream, add in the ice cream churner so you do not melt the chocolate chips, and make chocolate ice cream...common sense
     
     We have all cooked an egg before. Did you notice the change from a liquid to a solid. When tempering eggs, it is very easy to overcook them, creating a chunky, unappetizing texture. You must use a strainer when making ice cream. Disregarding this important step will result in gritty egg particles that create a consistency that is anything but smooth...common sense
     
     When chilling the previously scalded cream and egg mixture, it is important to let it chill! Use common sense and taste your ice cream mixture to ensure it is cold, and tastes good! Frozen foods do not taste as sweet as they do in their previous state. Make sure the mixture tastes a little sweeter than you prefer before adding to the churner, because the sweetness will subside.
     
     Overall tips:
     The fattier the milk product, the creamer the outcome. Do not overcook cream mixture (little puffs of steam, not boiling), heat your robust flavor enhancers (liquor, vanilla bean, instant coffee, etc), strain your warmed mixture, taste, taste, taste, and modify if needed, thoroughly chill cream mixture, and make sweeter than wanted, because it will not taste as sweet once frozen. The slower you churn your ice cream, the smaller the ice particles will be, resulting in a smoother ice cream! If you like soft serve ice cream, serve straight out of ice cream churner. Do not put in the freezer and eat as is! Enjoy
     
     Good luck! If you possess any common sense, and can read and understand this recipe, you will make a great ice cream!
    Paula,
     Did you mean that you add the Coffee Brandy before you place the mixutre into the ice cream maker, or did you mean into the freezer to freeze? Also, did you use a specific type of Brandy?
     Thank you :)
     I made it and felt that it was lacking a bit of something, I am going to try again!
    Karen, you'd probably love this recipe if you had used the correct ingredients. You are supposed to use instant coffee, which dissolves completely during cooking; not coffee grounds.
     
     That said, this recipe was very easy to make. The time it takes to chill the mixture in the refrigerator will depend on the temp your fridge is set at, and for the average energy-conscious household, will probably take 4+ hours. Your best bet would be to prepare it before bed and let it chill overnight. If it's not cold enough, it won't freeze well, and your canister will thaw quicker.
     
     When tasting the mixture just before freezing it, I thought the flavor was a little on the weak side, so I added proabably 2 or 3 tablespoons of coffee brandy. My sister practically licked the dishes clean after I was done freezing it.
    this recipe is great! i made it for my mom on mothers day last year and she loved it! i added a bit of home made hot fudge and some white chocolate chunks! her to favorite things! i love it
    I goofed when making this by overwhipping the mixture but it still came out very nice after freezing. The flavor is excellent. I added some chopped, toasted almonds and a ripple of homemade hot fudge sauce to make my own mocha almond fudge. I can't wait to try this again with better technique.
    i love it
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