Homemade Coffee Ice Cream – A Dreamy Treat!
Ingredients:
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons instant coffee or espresso powder
• 1 teaspoon vanilla extract
• 4 large egg yolks
• 1/4 teaspoon salt
Instructions:
1. Heat the Base:
• In a saucepan over medium heat, whisk together heavy cream, milk, sugar, and instant coffee until sugar dissolves.
• Heat until steaming but not boiling.
2. Temper the Egg Yolks:
• In a bowl, whisk egg yolks. Slowly pour in 1/2 cup of the hot cream mixture, whisking constantly.
• Gradually add the yolk mixture back into the saucepan, stirring continuously.
3. Thicken the Custard:
• Cook over low heat, stirring until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
• Remove from heat and stir in vanilla extract and salt.
4. Chill the Mixture:
• Pour through a fine-mesh sieve into a bowl.
• Cover and refrigerate for at least 4 hours or overnight.
5. Churn the Ice Cream:
• Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes).
6. Freeze & Serve:
• Transfer to a container and freeze for at least 2 hours before serving.
• Scoop and enjoy your rich, creamy coffee ice cream!
Optional Add-Ins:
• Swirl in chocolate chips or caramel sauce for extra indulgence.
• Sprinkle with crushed cookies or chopped nuts before freezing.