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Homemade Coffee Ice Cream

Homemade coffee ice cream made with a deep, mahogany custard base and intensely roasted espresso flavor. Cook the custard to 175°F, chill until cold, then churn for a dense, smooth coffee ice cream texture.
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Prep Time 20 minutes
Cook Time 15 minutes
chilling + freezing 4 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 5 egg yolks
  • 2 tbsp instant espresso powder
  • 0.25 cup whole coffee beans optional, for steeping
  • 1 tsp vanilla extract
  • 0.25 tsp salt

Equipment

  • 1 cast iron skillet
  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Steep and dissolve
  1. Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming; steep for 15 minutes. Visual cue: you should see small bubbles around the edges as it steeps, not a rolling boil.
  2. Strain the mixture to remove coffee beans, if used, and return the liquid to the saucepan. Visual cue: the liquid looks smooth and dark brown with no visible grounds.
  3. Whisk instant espresso powder into the warm strained cream until dissolved. Visual cue: there are no specks and the mixture looks uniformly dark.
Cook custard
  1. Whisk egg yolks and granulated sugar until pale. Visual cue: the mixture becomes lighter and slightly thicker.
  2. Slowly whisk the hot coffee cream into the yolk mixture. Visual cue: the yolks blend smoothly without scrambling.
  3. Return everything to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175°F. Visual cue: when you draw a finger through the coating, it leaves a clear line.
Chill, churn, and freeze
  1. Strain the custard, then stir in vanilla extract and salt. Visual cue: the custard becomes glossy and evenly seasoned.
  2. Cool the custard completely over an ice bath. Visual cue: the surface stops looking hot and the container feels much cooler to the touch.
  3. Refrigerate at least 4 hours, then churn in an ice cream maker and freeze until firm. Visual cue: churned ice cream thickens and aerates before the final firming in the freezer.

Notes

For the smoothest custard, keep heat at medium-low and stir constantly so it reaches 175°F without curdling. Refrigerate the finished ice cream in a covered container for up to 2 weeks; freeze longer for best texture (up to 2 months). No need to thaw before serving—scoop slightly softened. For a dairy-lite swap, use half-and-half for part of the heavy cream, but expect a slightly less dense texture and lower richness.