Coffee Ice Cream Recipe

Warm dairy and bloom coffee

In a medium saucepan, combine the whole milk, heavy cream, granulated sugar, brown sugar, and the instant espresso powder. Whisk to dissolve the espresso and sugars. Place over medium heat and warm gently until small bubbles form at the edges and the mixture is steaming but not boiling (about 5–7 minutes). Stir occasionally to prevent scorching. Remove from heat and let steep 10 minutes to deepen coffee flavor.

Whisk yolks

While the milk mixture steeps, put the egg yolks in a medium bowl and whisk lightly to combine.

Temper yolks with hot milk

Slowly pour about 1/2 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to raise their temperature (tempering). Continue adding another 1/2 cup gradually, whisking until smooth and warm (2–3 minutes).

Cook custard

Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula or wooden spoon and making sure to scrape the bottom, until the mixture thickens slightly and coats the back of the spoon (an instant-read thermometer should read 175–180°F / 79–82°C). Do not boil or the custard will curdle. This should take about 5–8 minutes.

Strain and flavor

Remove the custard from heat. Strain it through a fine-mesh sieve into a clean bowl to remove any cooked bits and any coffee granules. Stir in the vanilla extract, fine salt, and the coffee liqueur or 2 tablespoons cooled strong espresso if using. Taste and adjust salt or coffee strength as desired.

Cool quickly

Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard is cool to the touch and registers below 40°F (4–7°C) on a thermometer, about 20–30 minutes. Alternatively, cover and chill in the refrigerator for at least 4 hours or overnight until fully chilled.

Churn

Pour the fully chilled custard into a prepared ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency, usually 20–30 minutes.

Add mix-ins

If using chocolate shavings, add them in the last 2–3 minutes of churning so they distribute evenly.

Harden

Transfer the churned ice cream to a shallow, airtight container. Press a piece of parchment directly on the surface to minimize ice crystals, cover, and freeze for at least 4 hours or until firm.

Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving. Scoop into bowls or cones and enjoy. Store in the freezer for up to 2 weeks for best texture.