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Coffee Ice Cream Recipe

Coffee Ice Cream

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: The Essence of EmerilEpisode: Ice Cream/Sorbet

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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  • on March 20, 2012

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    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.

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  • on December 22, 2011

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    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.

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  • on July 11, 2011

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    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.

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  • on June 19, 2011

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    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!

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  • on April 17, 2011

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    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.

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  • on February 18, 2011

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    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.

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  • on January 20, 2011

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    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!

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  • on December 29, 2010

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    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.

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  • on July 04, 2010

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    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.

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  • on July 02, 2010

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    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?

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