This espresso ice cream is full of coffee flavor and can easily replace your morning coffee if you use it for iced frappuccinos. It's old-fashioned and requires an ice cream maker, but I also added a way to make it in the food processor.
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A remarkable coffee ice cream
When you consider coffee a food group and call it breakfast, the second you discover iced coffee you realize extreme summer temperatures might actually be worth it. Well, not really, but you get the idea.
This coffee ice cream is superb. If you like sweet coffee preparations, prepare to become a fan. It's old-fashioned and made with an ice cream maker, but I give you a favorite hack to make it without a machine.
I eat ice cream year-round, and I like it so much that there's a new category for ice cream recipes.
And I make it at home during the winter too. A lot. Not normal, I know. But then, who can argue with the easiest strawberry ice cream, or with the intense brown sugar ice cream?
Type of coffee beans
If possible, we want to buy toasted whole beans for our espresso ice cream-the type of coffee beans you like and drink regularly.
If you can't get beans, use ground coffee (NOT instant). Make sure it's toasted with no sugar added.
Decaffeinated works fine, too; some might even say it is better because it's less acidic.
Make the coffee custard
This is the base of traditional, old-fashioned ice creams.
It's yolk-based and not complicated to make, but you must be focused and watch the mixture so it doesn't burn or scorch.
Vintage Kitchen Tip
Always remember that ice cream custards taste sweeter before they are frozen, so take that into account when you make the custard.
Ground coffee
If you have whole coffee beans, crush or grind them before measuring. If you normally use ground coffee, measure it directly.
Start with the smallest amount if it's the first time making coffee ice cream.
Infused milk
First, the milk is heated and infused with ground coffee beans. This deeply flavors it and is the base that will give the final ice cream its flavor.
It's important that you use the amount of coffee beans that adapt to how strong you want the ice cream to be.
Egg yolks
The caramel cream mixture is added to the yolks which have been beaten with the sugar until somewhat thick and light in color. Use a hand whisk to constantly stir in order to avoid curdling.
Custard
The custard preparation is returned to the stove to cook further until it thickens and is ready to chill.
Straining the mixture before churning: I recommend you do this again to catch bits of cooked egg that might've formed and other impurities from the coffee beans. It happens, and you don't want to bite into them.
When is the custard ready?
- It coats the back of a spoon: dip a spoon into the custard, then run your finger along the back of the spoon. If the custard leaves a clean line and does not run back together, it is ready. This is often referred to as the "nappe" consistency.
- Use a kitchen thermometer to measure the custard's temperature. It should be between 170°F and 175°F (77°C and 80°C). At this temperature range, the custard will thicken sufficiently without curdling. I hardly ever use this method, but it might be a good idea if you're a beginner until you get the feel of how the custard should be.
Churning
The cold coffee custard is churned in the ice cream machine according to the manufacturer's instructions. The ice cream machine freezes it slowly while breaking up the crystals, churning the mixture for 20 or 30 minutes.
If using a basic machine, the ice cream will still be soft in places, but it will firm up nicely after a few hours in the freezer.
How to make it without a machine
I think an ice cream maker is one of the must-have small appliances, but I know that's not always the case.
So, a food processor can help you process the ice cream base and prevent it from crystallizing as much as possible. This prevents it from being icy instead of creamy, which is what we all want. It's not foolproof, though.
- If you don't have an ice cream maker, make the custard or mixture and freeze it for about 2 hours, sometimes more, until it starts to solidify (this will depend a lot on the container you use to freeze it and the temperature of your freezer, so the first time it will be a trial and error). It will be solid around the edges and start to have an icy look.
- Remove it from the freezer and put the almost frozen mixture, broken into chunks, in the bowl of the food processor. Process it until it becomes smooth again.
- Take it back to the freezer for a couple of hours. Repeat the process two or three more times.
Processing the almost frozen mixture a few times breaks up the ice crystals that prevent it from being smooth and creamy.
Yes, I know it's time-consuming, but I think it's worth it.
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Coffee Ice Cream (old-fashioned recipe)
Ingredients
- ½ cup whole milk
- 1 ½ cups heavy cream
- ½ cup toasted ground coffee, from coffee beans if possible, no sugar added
- 4 egg yolks
- ¼ cup light brown sugar
- 2 tablespoons powdered sugar
- 1 tablespoon coffee liqueur, optional
Instructions
- Heat ½ cup whole milk and 1 ½ cups heavy cream in a medium saucepan until small bubbles appear on the outer rim.
- Remove from heat, add ½ cup toasted ground coffee (or crushed beans), stir to mix, cover (if you don't have a lid use a plate), and let infuse for 30 minutes. Strain through a fine mesh colander, discard coffee granules and reserve.
- In a bowl, beat 4 egg yolks and ¼ cup light brown sugar until somewhat light, about 2 minutes. Heat the cream mixture again, adding 2 tablespoons powdered sugar. When it is very hot, but not boiling, add it gradually to the egg yolks, beating continuously. Do this slowly so the eggs don't cook in the milk.
- Return the whole mixture to the same pan where the milk was, and cook, stirring permanently, over low heat, until it begins to thicken. A finger drawn across the mixture will leave a clear path on the back of a spoon. Do not boil or expect it to thicken like custard.
- Strain this mixture into a clean bowl through a fine mesh strainer. If using, add 1 tablespoon coffee liqueur. Let cool for about half an hour, then cover and chill for at least 8 hours or overnight.
- Freeze in an ice cream maker according to the manufacturer's directions. Transfer to a freezer-proof container and freeze.
- Serve with cocoa nibs and/or chocolate sauce if you want.
Lily @ Life, Love, and Cupcakes says
I think eating ice cream year round IS totally normal! But I also live in Florida so that might be why...
This looks amazing! I especially love the addition of cocoa nibs!
Sarah | Curious Cuisiniere says
I love coffee ice cream, but you've just taken it over the top!
Do you find that your ice cream stays scoop-able in the freezer? We just got an ice cream maker, and, out of the freezer, our ice cream is so hard we have to thaw it for a half hour or so before we can scoop it. Is there a trick we're missing?
wp_vknotes_admin says
My experience is that the more cream the less it hardens. But I guess it depends on what other stuff you add too. I don't thicken the custard too much. But I don't know how much that helps. But now I will keep this in mind!
Susan says
My husband the espresso lover would be all over this ice cream! I think the almonds are the perfect touch. Also I eat ice cream year round too.
Adrianas Best Recipes says
OMG this is so scrumptious great recipe I want a scoop now!
Megan Wood says
Seriously, this looks like the best ice cream ever. All of my favorite flavor combos. YUM!!!!!!!!!!!
Family Foodie says
This looks incredible! I wish I had this on my birthday - I love espresso ice cream! Almonds and cocoa nibs sound like an awesome addition!
Karen (Back Road Journal) says
Toasted almonds and coco nibs sound wonderful in your your coffee ice cream.
Janie E. says
That is simply gorgeous. I don't have an ice cream maker, but this makes me want to go out and buy one tomorrow. I had to lessen my coffee drinking because my teeth get stained really easy and I get dehydrated because ALL I drink is coffee. So now I have one or two cups on Saturday and Sunday.
Just wanted to stop by and welcome you to Group D in the Secret Recipe Club - looking forward to having you in the group! If you need anything, feel free to email me: fantasticalsharing1 AT gmail DOT com
Marissa | Pinch and Swirl says
Love that this is inspired by an Ella Fitzgerald song. The promise of coffee gets me out of bed most mornings and, to mix it with ice cream, all the better!
Nancy @ gottagetbaked says
Girl, ice cream is a year-round treat in my life and coffee is my favourite flavour! It's actually bumped chocolate off the top. This is everything that I want (crave!) in my coffee and more: dark, intense, and not too sweet. I love this! And I love Ella, especially On the Sunny Side of the Street.
Foodie Stuntman says
I love Ella Fitzgerald. Probably the best scat singer in all of jazz (except for Louis Armstrong, maybe?) One of my favorites by her is Cottontail. I've made a similar dessert in the past so I already know it's delicious.
Stacy says
I am not a big sweet eater but coffee is my ice cream of choice. I call coffee the elixir of life because my mornings, indeed my days, would not be the same without it. Your espresso ice cream with almonds would be my perfect dessert, winter or summer, Paula!
Anne ~ Uni Homemaker says
I love espresso ice cream (or coffee). Homemade ones must be out of this world! Delicious Paula!
vanillasugarblog says
Mmmm I love espresso in ice cream.
I was off espresso for about 4 days, I changed all that this morning by going to Starbucks and having
a wonderful iced latte! LOL
Deb says
There is never a bad time of year to eat ice cream! I must start my day with coffee or else!
Espresso Nib Ice Cream with Almonds would be a wonderful addition to any coffee lovers day!
Abbe@This is How I Cook says
I made coffee ice cream at the beginning of summer. It was similar to yours and so good. Now I'm ready to make it again. Total yum!
Kim @ Treats and Trinkets says
Homemade ice cream is the only way to go. And weird flavors are the best.
But this is not weird. This looks amazing.
thelittleloaf says
I'm 100% with you - ice cream all year round! This looks like an especially delicious flavour and I love the nibs inside. De-lish!