Coffee Ice Cream Recipe


  • 1.5 cups (375 ml) whole milk
  • 3/4 cup (150 g) sugar
  • 1.5 cups (125 g) coffee beans
  • pinch of salt
  • 1.5 cups (375 ml) double cream
  • 5 egg yolks

Coffee Ice Cream Recipe

  1. Heat the milk, sugar, coffee beans, salt and 1/2 cup (125 ml) of cream in a saucepan. Once warm (but not boiling), remove from heat, cover and let it steep for 1 hour or so.
  2. In one bowl, pour the remaining 1 cup (250ml) cream and set a strainer on top of it. In another bowl, whisk together the egg yolks.
  3. Warm up the coffee-infused milk mixture and slowly pour it (beans and all) into the bowl with the egg yolks, whisking constantly, then scrape the mixture back into the saucepan.
  4. Warm the saucepan over median heat, stirring constantly with a spatula, until the mixture thickens and coats the spatula (you’ve just made custard!). Pour this custard through the strainer into the bowl with the cream and stir.
  5. Chill the mixture thoroughly in the refrigerator (I do this overnight) then freeze it in an ice cream maker 

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