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.
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.
Related recipes you might like:
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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.
easyfoodsmith says
The only way I can have coffee is in shakes and ice-creams. Your ice cream looks seriously delicious and I can't wait to try your recipe. Beautiful clicks!
laurasmess.me says
Oh my gosh... this sounds like ice cream heaven!! I never used to like cocoa nibs (predominantly as they're a little bitter and I was a chocolate junk foodie!) but I've grown to love them. Great health properties also. Love every bit of this Paula... definitely going to try the recipe xx
Amy Kim (@kimchi_mom) says
My kind of ice cream! Have caffeine? I will most likely take it.
Love love love that orange bowl!
yummychunklet says
What a delicious flavor of ice cream!
Cocoa and Lavender says
Looks amazing, Paula! I would have to say my favorites are grapefruit mint sorbet, chocolate orange sorbet, lemon ice cream and peppermint stick ice cream. But - as ice cream is a food group - I generally like them all! ~ David P.s. - I love your little wooden spoons!
Lori @ Foxes Love Lemons says
I’m loving all of the ice creams this week! I’m like you – I make and eat ice cream all year round. Why not? Love your tip for making ice cream in a food processor! I’ll pass that along to my friends without ice cream makers 🙂
e / dig in says
paula, you demon! this is such a tempting post. i love good creamy vanilla ice cream - it's a kind of test if the maker can get it right, or they think other flashier flavours are more important. i also love coffee ice cream (even though i do not drink coffee) and mango ice cream in te summer. but i too can eat ice cream all
Natalie G says
mmmm can't believe how amazing this looks, great job!
Liz Berg says
I am not a coffee drinker any more, but I love, love coffee ice cream! Yours looks fantastic, Paula!!!
Sarah Reid says
I had to look up the song, but need no introduction to the goodness of this!
Montse {Rhu and Sam} says
Con el calor que hace hoy en esta parte del planeta me tomaba un helado doble de café de ese que has preparado, además así es como me gusta, cargado y con poca azúcar! Genial la lista gastromusical de este #SundaySupper
anna @ annamayeveryday@ says
This looks very dark, grown up and delicious. Perfect after dinner, pudding and coffee in one.
Shulie Foodwanderings says
Mmm you outdid yourself here, Paula. Nice texture to the ice cream.I love 4, I now use 5 (but not more:) egg yolk based ice creams.
Heather Schmitt-Gonzalez says
This is totally blowing my mind...the cup of coffee sitting in front of me seems somehow insufficient now. I love cocoa nibs, and I think you're right about the toasted almonds being essential - I can just taste them. Gorgeous, Paula!
Alice @ Hip Foodie Mom says
Paula,
I LOVE Ella Fitzgerald. . I have not heard of Black Coffee but I need to look it up now. . and dark and gloomy is the perfect kind of music sometimes. . 🙂 my fave ice cream flavors are the more creamier ones. . and I love coffee ice cream so this Espresso Nib ice cream is like perfection. and a big yes to the sliced toasted almonds!! yum. this is fabulous!
Laura Dembowski says
Oh, Paula, this ice cream looks so creamy and velvety! Homemade ice cream and sorbet is the best! I eat ice cream all year, including in freezing cold winter, and I eat oatmeal and pumpkin in the summer. Sometimes food cravings aren't seasonal.
Renee says
My favorite ice cream is cinnamon chocolate chip. I do like coffee ice cream when I want an afternoon pick-me-up in the summertime. Love the addition of coffee liqueur and cocoa nibs in this one.
Brianne @ Cupcakes & Kale Chips says
Ice cream was a popular choice today, nd I have been known to send hubby to get me a sundae in the now. Your ice crem is gorgeous.
Angie Schneider says
I love coffee flavour! Your ice cream looks really creamy and great!
Ninja Baker says
You are very, very, very sane, Paula for eating ice cream on cold winter days...I do too! I like tart yogurty flavors but the creamier the ice cream the better...So I am enchanted by your espresso and almond offering. Thank you for the recipe!
P.s. I admire your sophisticated palate which appreciates the icey sorbets.