Making your own coffee ice cream is a fun treat that coffee and ice cream fans will love. Here’s how to make tasty coffee ice cream at home, step by step:
1 and a half cups heavy cream
1 and a half cups whole milk
3/4 cup sugar, broken up
1/4 cup instant coffee grounds (taste it to see what you like)
4 big egg yolks
1/4 teaspoon of real vanilla extract
Making ice cream
Bowls for mixing
Mix it up.
Pot or pan
Strainer with fine mesh
For freezing, use a plastic or glass jar with a lid.
1. Break up the coffee:
Warm up the whole milk in a small pot over medium-low heat. Watch out that it doesn’t boil. Take it off the heat once it’s hot. Add the instant coffee grounds and stir until they are fully mixed in. The amount of coffee you use can be changed to suit your taste. Adding more coffee grounds will make the coffee taste stronger.
2. Get the base ready:
Whisk the egg whites and powdered sugar together in a different bowl until the mixture is pale and a little thick.
3. Mix the mixtures:
Slowly add the hot milk and coffee that has been melted to the egg yolk and sugar mixture while stirring all the time. This keeps the eggs from cracking and helps soften them.
4. Warm the mix up:
Put the mixed ingredients back into the pot. Cook over low heat while turning all the time until the mixture gets a little thicker and coats the back of a spoon. That’s how long it should take. Do not let it get too hot.
5. Strain the blend:
Take the pan off the heat and use a fine-mesh strainer to pour the mixture into a clean bowl. In this step, you’ll get rid of any lumps or pieces of cooked egg. This will make the ice cream base smooth.
6. Put in vanilla:
To the drained liquid, add the vanilla extract and mix it in.
7. Make the base cool:
Let the ice cream base cool down at room temperature for a while. Then, cover it and put it in the fridge for at least 4 hours or overnight. For the best texture and taste, the blend needs to be chilled all the way through.
8. Make the ice cream:
When the mixture is cold, put it in your ice cream maker and churn it the way the maker’s directions say to. The ice cream should have the consistency of soft serve after 20 to 25 minutes.
Put the stirred ice cream in a plastic or glass container that won’t let air in. Freeze for a few hours, or until it’s the firmness you want.
Make your own coffee ice cream and serve it in bowls or cones.
Pour extra caramel syrup, whipped cream, or chocolate bits on top of your coffee ice cream for an extra treat. Coffee ice cream that you make yourself is a great dessert, and you can change it up to fit your tastes.