Servings: About 1 quart

Style: Custard-based, smooth, strong coffee flavor

Difficulty: Easy–Medium

⭐ Ingredients

Coffee Custard Base

2 cups heavy cream
1 cup whole milk
¾ cup granulated sugar (divided)
5 large egg yolks
1 ½ cups strong brewed coffee or ⅓ cup coarsely ground coffee beans
1 teaspoon vanilla extract
Pinch of salt

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)

Chocolate-covered espresso beans (1 cup, chopped)
Fudge swirl
Salted caramel ribbons
Dark chocolate shavings
Cocoa nibs

❤️ 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!

VIDEO:

ICE CREAM RECIPE

Fresh Coffee Ice Cream Recipe