Coffee Ice Cream

In case you didn’t know, July is National Ice Cream Month.  What a spectacular idea!  A whole month devoted to ice cream, one of my very favorite desserts!  Unfortunately this month I have been so busy in my kitchen with other goings on, I have not made a batch of ice cream all month (though I did make a wonderful sorbet.)  But, I love ice cream so very much that I couldn’t let this occasion pass without doing something to celebrate.  I decided to finally give coffee ice cream a try, and oh, what a good decision that was.   I’ve made a LOT of ice cream, but I think this has to be in my top three favorite flavors.  It is just perfect.  The coffee flavor is spot on, balanced perfectly with some sweetness, and unbelievably creamy.  I am entering this recipe in for the Ice Cream Social Challenge hosted by Scotty Snacks, Savor the Thyme, and Tangled Noodle.  Even though July is almost over, I highly encourage you to indulge in this particular ice cream bliss.  It is ideal for enjoyment any day of the year 🙂

Coffee Ice Cream
Printer-Friendly Version

1½ cups whole milk
¾ cup sugar
1½ cups whole coffee beans
Pinch of salt
1½ cups heavy cream, divided
5 large egg yolks
¼ tsp. vanilla extract
¼ tsp. finely ground coffee or espresso powder

Combine the milk, sugar, coffee beans, salt and ½ cup of the heavy cream in a medium saucepan over medium-high heat.  Once the mixture is warm and just begins to bubble, remove from the heat and let steep at room temperature for 1 hour.  

After steeping, return the saucepan with the coffee mixture to the burner over medium heat.  Pour the remaining 1 cup heavy cream into a large bowl and set a mesh strainer over the top.  In a separate bowl, whisk the egg yolks until smooth.  Once the coffee mixture has become warm again, slowly pour the mixture into the bowl with the egg yolks, whisking constantly to temper the eggs.  Return the egg-coffee bean mixture to the saucepan over medium high heat. 

Cook the mixture, stirring constantly and scraping the bottom, until the mixture thickens and coats the spatula or spoon (about 170-175° F.)  Pour the custard through the strainer and stir it into the cream.  Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans (I used a heavy-bottomed drinking glass to do this.)  Mix in the vanilla and ground coffee or espresso powder.  Chill the batter over an ice bath, or in the refrigerator.  Chill thoroughly in the refrigerator and then freeze in an ice cream maker according to the manufacturer’s instructions. 

Source: adapted from The Perfect Scoop by David Lebovitz

21 Responses

  1. wasn’t that a fantastic flavor?! this was the first one we made from TPS and now i’m so craving it all over again. lol love the addition of the coffee beans in the photo!

  2. This looks awesome! Because of all of your ice cream and sorbet recipes (that plum raspberry sorbet picture really did it!), I went out and bought an ice cream maker last week. I’m definitely going to have to try this one!

  3. This is such a good choice of ice cream. You can never go wrong with coffee ice cream. Love the photo as well. Makes me wish I had an ice cream maker right now.

  4. Hi Annie-I am so glad that you have entered the challenge and being that I LOVE coffee and live in RI, I am loving your submission.

  5. I didnt know it was national ice cream month!! opps!!!
    So since this is COFFEE ice cream, does that mean I can skip my morning mug of joe and just have this?

    • Jen,
      Absolutely! My hubby just told me this morning I would be perfectly justified in having this with a donut for breakfast! (He’s a keeper 😉 )
      🙂 Annie

  6. Yummy! I’m hosting Blogger Secret Ingredient(BSI) this week and I picked coffee as the secret ingredient. Feel free to participate with this recipe if you want:) Just check out my blog for the instructions if you want to enter. BTW this ice cream looks awesome!

  7. Steeping the coffee beans in the milk, what a great idea!

  8. Oh, this looks so good. I wish I could make this, but I gave up coffee over a year ago. Darn.

  9. I have never had coffee ice cream, but it’s definitely on my list to try. I can only imagine that it’s absolutely declicious!

  10. Mmmm coffee ice cream. One of the best things on the planet!

    I don’t love coffee but I do love a coffee ice cream! Thanks for the recipe. A must try!

  11. It’s nice to know that I’m not the only one that doesn’t like coffee, but does like coffee flavored ice cream! 🙂

    • Elizabeth, I’m actually not much of a coffee fan either! I do occasionally get a cup from Starbucks but then it is very sugared and doctored up so that it barely resembles coffee 🙂

  12. I don’t like coffee unless it’s an iced mocha or ice cream!!! I want go get a cone right now!

  13. Just a quick note to let you know I made this tonight for my Husband. He loves coffee ice cream. He gives it more than two thumbs up, he can’t stop smiling and gushing about how great it tastes. He also wants to know if its something I can make weekly for him – LOL

    Thanks for sharing this. Not sure where I found you, but mostly likely foodgawker or tastespotter.


  14. This recipe was also referenced on the blog Simply Recipes, and she also said that it was one of the best ice creams she’d ever had. Both of you are right! I made it (with modifications on the base ice cream — I use Alton Brown’s Frozen Custard recipe), and it was gone WAY too fast!

    I was just directed to your blog by Bill James, Amanda’s dad. He’s a good friend of ours, and he knew I’d love your blog. He was right, too!

  15. I am an ice cream snob. I am obsessed with coffee. I get coffee ice cream about 70% of the time I get to choose. This was one of the most amazing ice creams I have ever had. Seriously! I posted about it (excuse the horrible picture, I wasn’t patient enough…I really wanted to finish my ice cream!):

  16. I made this a couple of days ago and fell in love. I also made your vanilla ice cream (the one that is not custard-style) and I think I would prefer a texture between the two. This ice cream is so velvety smooth and rich that I can barely down more than one or two spoonfuls (though that is probably a good thing). I love the flavor, even though I used granules to steep and then strain. Next time, maybe I will reduce the amount of egg yolks. For an uber-rich ice cream, this one is great!

  17. Annie, I love your blog-you are such an inspiration. I made this last night and it was delicious! The only problem was that the caffeine kept me up way later than I am used to! Next time, I will try making it with decaffeinated coffee beans.

  18. I really enjoy your blog. I made this ice cream with the help of my 2 year old today. I only used 3/4 cup of beans and very coarsely ground them. It still had great coffee flavor. Thanks for the great recipe.

  19. I made this yesterday and it was so good! We’ve already decided to make a double batch next time we make it – I’m pretty sure it will all be gone before I get home tonight…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: