Wednesday, August 15, 2012

((i scream, you scream series)) coffee ice cream recipe

Coffee + Ice Cream = Dream Come True

Am I right or am I right?

Today's recipe is creamy, delicious, and has tons of options. You can leave as is. You can make it decaf. Try mixing in chocolate shavings, chocolate covered espresso beans, or chocolate chips or heck...chocolate sprinkles!

What you'll need:
1.5 cups of whole milk
1.5 cups of WHOLE coffee beans ((decaf is a-ok!))
pinch of salt
3/4 cup of sugar
1.5 cups of heavy cream
5-6 large egg yolks
1/2 teaspoon vanilla extract
1/4 teaspoon instant coffee 
((you can skip this, or add the same amount of some super finely ground coffee))

1. Heat milk, sugar, coffee beans, salt,  and 1/2 a cup of the cream into a saucepan and cook over medium heat until it's warm and starting to steam. Don't let it boil!
Let the mixture be for a while at room temperature for half an hour to an hour. This allows the coffee bean flavor to infuse the "custard."

2. Pour the remaining cup of cream into a bowl & set aside. 

3. Reheat the milk & coffee mixture, on medium heat, until ((again!)) hot & steamy, but not boiling. In a separate bowl, whisk the egg yolks together. Pour the heated milk & coffee mixture into the egg yolks. Whisk constantly during this step...otherwise you might get scrambled eggs ;) Scrape this mixture BACK into the saucepan. 

4. Stirring the mixture over medium heat, cook until the mixture thickens and coats the back of a spoon.  Use a wooden spoon or spatula to stir & scrape the bottom of the saucepan as you go. Cooking it until it's thick can take up to 10 minutes so be patient :)

5. Strain the mixture and stir it into the cream you set aside in step two. The more you press the coffee beans, the more intense of a coffee flavor you'll get. Discard the beans and then mix in the vanilla, along with the instant coffee. Stir until it cools a bit. 

6. Chill your mixture overnight or for several hours in the refrigerator. When I'm in a rush, I will switch it back and forth between the freezer and 'fridge so it takes less time ;) Once it's cool you can pour it in your frozen kitchenaid ice cream attachment or whatever your ice cream maker is. 




  1. Holy yum! Coffee ice cream is my favorite! This would be so so so good with hunks of andes mints!

  2. MMMM... that sounds so good! Thanks for sharing it!! :) :) Happy day to you! xx Holly

  3. I will be trying this one. Coffee is one of my favorites when they have it. In Guatemala I ate a lot of it.

  4. I will be trying this one. Coffee is one of my favorites when they have it. In Guatemala I ate a lot of it.

  5. This looks amazing!!
    Enter My Giveaway:

  6. I can't wait to make this! Thanks for posting.

  7. This looks SO yummy...I just don't understand why homemade ice cream recipes have to have raw egg in them... :(

    Blue Eyed Beauty Blog

    P.S. you have an adorable blog! I am visiting via Pinterest but I know I will be snooping around in my spare time!!!

  8. Must try this with OREO cookies... Mainly the cookie part, my guess is you could actually just eat the stuffing on its own :D

  9. I'm trying this today subbing splenda measure instead of sugar. Hoping it turns out well because sugar free coffee ice cream doesn't seem to exist!


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