ICE CREAM RECIPE: December 2025

Fresh Coffee Ice Cream Recipe


Fresh Coffee Ice Cream Recipe

Servings: About 1 quart

Style: Custard-based, smooth, strong coffee flavor

Difficulty: Easy–Medium

⭐ Ingredients

Coffee Custard Base

If you prefer a deeper, more intense taste, use fresh coffee beans and steep them.

☕ Two Ways to Flavor the Ice Cream

Option A — Using Freshly Brewed Coffee (easier)

Use 1 ½ cups very strong brewed coffee, cooled.
Reduces the milk slightly so the mixture doesn’t get watery.

Option B — Using Whole Coffee Beans (best flavor)

Use ⅓ cup whole beans to steep in the milk/cream for 30 minutes.
Produces a richer, café-style taste.

Both methods are included below.

🔥 Instructions (Detailed & Long)

1. Heat the dairy

In a medium saucepan, combine:

  • heavy cream

  • whole milk (reduce by ½ cup if using brewed coffee)

  • half the sugar

  • salt

Warm over medium heat until steaming, not boiling.

2. Add the coffee flavor

If using brewed coffee:

  • Add the strong brewed coffee directly into the warm dairy.

  • Heat until steaming again.

If using whole beans:

  • Stir in the beans.

  • Cover and let steep off-heat for 30 minutes.

  • Reheat gently before continuing.

  • Strain out the beans.

3. Whisk the egg yolks

In a bowl, whisk the yolks with the remaining sugar until pale and slightly thickened.

4. Temper the eggs

Slowly pour ½ cup of the hot coffee-cream mixture into the yolks while whisking constantly.
Repeat with another ½ cup, then return the yolk mixture to the saucepan.

5. Cook into custard

Cook over medium-low, stirring constantly, for 4–8 minutes until it thickens enough to coat the back of a spoon.

Do not boil.

6. Add vanilla & strain

Remove from heat and stir in:

  • vanilla extract

Pour through a fine sieve to ensure a silky texture.

7. Chill completely

Cover and refrigerate at least 4 hours or overnight.
A fully cold base = smoother ice cream.

8. Churn

Pour chilled custard into your ice cream maker.
Churn 20–25 minutes until it reaches soft-serve consistency.

9. Freeze to firm up

Transfer to a container, press parchment on top, and freeze 3–6 hours.

🍨 Optional Add-Ins (Fold In After Churning)

❤️ Tips for Perfect Coffee Ice Cream

  • Use freshly ground beans if steeping—flavor is much brighter.

  • For intensely bold coffee, simmer dairy with beans 5 minutes before steeping.

  • Want it sweeter? Add 2 more tablespoons sugar.

  • Want it stronger? Add 1 extra tablespoon ground coffee to the steep.


OTHER RECIPES

Ingredients:
  • 6 egg yolks
  • 4 tablespoons fresh coffee (finely ground)
  • 8 oz (200g) soft brown sugar (light)
  • 1 pint (500ml) milk
  • 6 fl.oz (approx 185ml) very hot water
Tip: Make sure you use good quality, fresh coffee mix.

INSTRUCTIONS

Take the finely ground coffee and pour the water onto it then let it stand for about 10 mins.

You then need to remove the coffee grounds so strain the mixture. 
In a heatproof bowl mix together the sugar and egg yolks, then whisk until thick and pale. 

Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. 

Cook until the mixture is thick (ie. until it forms a layer on the back of a wooden spoon) being sure to stir it all the time. 

Take the saucepan off the heat and place the bowl to one side to cool. Enjoy it!

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The Only Ice Cream Recipe You’ll Ever Need


The Only Ice Cream Recipe You’ll Ever Need

Ingredients (Makes about 1 quart)

Custard base:

  • 2 cups heavy cream

  • 1 cup whole milk

  • ¾ cup granulated sugar

  • 1 tablespoon pure vanilla extract or 1 vanilla bean (split and scraped)

  • Pinch of salt

  • 5 large egg yolks

Instructions (Detailed & Long)

1. Warm the dairy mixture

  1. In a medium saucepan, combine:

    • heavy cream

    • whole milk

    • half the sugar

    • salt

  2. Heat over medium, stirring occasionally, until the mixture is steaming and just starting to bubble around the edges.
    Don’t let it fully boil—you're tempering eggs later.

If using a vanilla bean, add both the seeds and the pod now to steep.

2. Whisk the egg yolks

  1. In a medium bowl, whisk the egg yolks with the remaining sugar.

  2. Whisk until the mixture becomes pale and slightly thickened—this helps prevent scrambling later.

3. Temper the eggs

This step prevents scrambled eggs in your ice cream.

  1. Slowly pour ½ cup of the hot cream mixture into the yolks while whisking constantly.

  2. Add another ½ cup the same way.

  3. Once warmed, pour the yolk mixture back into the saucepan with the remaining cream.

  4. Stir gently with a wooden spoon or spatula.

4. Cook into a thick custard

  1. Heat the mixture over medium-low.

  2. Stir continuously, scraping the bottom and edges.

  3. Cook until the custard thickens enough to coat the back of a spoon.

    • If you drag your finger across the spoon and it leaves a clean line, it's ready.

    • This usually takes 5–8 minutes.

Do NOT boil.

5. Strain and chill completely

  1. Remove the vanilla bean pod (if used).

  2. Pour the hot custard through a fine-mesh sieve into a clean bowl.
    This removes any curdled bits and ensures a silky texture.

  3. Stir in the vanilla extract (if not using a bean).

  4. Cover the bowl and refrigerate at least 4 hours or overnight.

    • Cold base = smoother, creamier ice cream.

6. Churn the ice cream

  1. Once the mixture is fully chilled, pour it into your ice cream maker.

  2. Churn according to your machine instructions, typically 20–25 minutes.

7. Firm up in the freezer

  1. Transfer churned ice cream into a freezer-safe container.

  2. Press a piece of parchment directly onto the surface to prevent ice crystals.

  3. Freeze 3–6 hours until scoopable.

Flavor Variations (Detailed Ideas)

Chocolate

  • Add ½ cup cocoa powder to the milk/cream when heating.

  • Whisk until smooth.

  • Optional: Stir in 4 oz melted dark chocolate before chilling.

Strawberry

  • Cook 2 cups chopped strawberries with ¼ cup sugar until jammy.

  • Cool completely and swirl into the churned ice cream.

Cookies & Cream

Coffee

  • Steep 2 tablespoons instant espresso or ½ cup crushed coffee beans in the hot milk/cream for 10 minutes.

  • Strain before tempering eggs.

Mint Chocolate Chip

  • Add 1 teaspoon peppermint extract to the chilled custard.

  • Fold in 1 cup chopped chocolate after churning.

Tips for the Best Ice Cream

  • Chill everything before churning—cold base, cold machine bowl.

  • Don’t skip the straining step—it makes a huge difference in texture.

  • For extra richness, use 2½ cups cream + ½ cup milk.

  • For lighter ice cream, reverse: 1 cup cream + 2 cups milk.


OTHER RECIPES

INGREDIENTS

  • 2 cups heavy cream
  • 1 cup whole milk
  • ⅔ cup sugar
  • ⅛ teaspoon fine sea salt
  • 6 large egg yolks

PREPARATION

In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. 

Remove pot from heat. In a separate bowl, whisk yolks.

 Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream. 

Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

Strain through a fine-mesh sieve into a bowl. 

Cool mixture to room temperature. 

Cover and chill at least 4 hours or overnight. 

Churn in an ice cream machine according to manufacturers’ instructions. 

Serve directly from the machine for soft serve, or store in freezer until needed. Enjoy it!

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