There's nothing more satisfying than eating coffee ice cream on a busy, hot day. This frozen snack combines the energy boost of coffee with the refreshing coolness of ice cream. Even more special, this coffee ice cream is super easy to make!
Ingredients
Ice Cream Recipes without Using Tools
- 2½ cups (600 ml) heavy cream
- cup (200 g) sweetened condensed milk
- 3 tbsp (45 ml) instant espresso powder
- 1 tbsp (15 ml) espresso liqueur (optional)
- 1 tsp (5 ml) vanilla (optional)
Custard Style (with Ice Cream Maker)
- cup (120 ml) milk
- cup (75 g) sugar
- 1½ cups (360 ml) heavy cream
- a little salt
- 5 large egg yolks
- tsp (1 ml) vanilla
-
1½ cup (360 ml) coffee beans, coarsely crushed (caffeine-free recommended)
or cup (120 ml) of very strong brewed coffee or espresso, chilled
Custard Style (without Ice Cream Maker)
- 6 tbsp (90 ml) unsweetened condensed milk
- cup (75 g) salt
- 1½ cups (360 ml) heavy cream
- a little salt
- 5 large egg yolks
- tsp (1 ml) vanilla
- 1½ cup (360 ml) coffee beans, coarsely crushed (caffeine-free recommended)
Plus, if you don't have a food processor:
- cup (180 ml) coarse salt or kosher salt
- bag of ice
Step
Method 1 of 3: Coffee Ice Cream without Using Tools
Step 1. Mix instant espresso into cold water
Add a spoonful of water at a time, stirring until dissolved. Three tablespoons (45 ml) of powder is enough to make a tangy ice cream, but you can reduce or increase it according to your taste.
You can also use a shot of espresso. You are not recommended to use instant coffee grounds because they tend to be acidic and metallic
Step 2. Pour the espresso into the sweetened condensed milk
Stir until combined. Condensed milk will make the ice cream freeze on its own, without the use of tools.
If you have an ice cream maker, you can replace condensed milk with 1 cup (240 ml) of milk and cup (50 grams) of sugar
Step 3. Add flavorings (optional)
For a richer taste, try adding 1 tbsp (15 ml) of espresso liqueur. For classic ice cream flavor and maximum deliciousness, use 1 tsp (5 ml) vanilla.
Step 4. Beat the mixture until it becomes thick cream
Pour the heavy cream and condensed milk mixture into a large bowl. Beat with an electric mixer or whisk on medium speed, until the mixture reaches its peak of smoothness.
Cooling the bowl and whisk in the refrigerator will speed up this process
Step 5. Freeze until hardened
Transfer the mixture to an airtight container that is safe to store in the freezer. Freeze until firm, about 6 hours or overnight. Large metal containers can freeze ice cream faster than small or plastic containers.
If you have an ice cream maker, refrigerate it, then pour in the mixture and follow the directions. This will make the ice cream harden in just 20-30 minutes
Method 2 of 3: Custard Style, with Ice Cream Maker
Step 1. Heat the milk, coffee beans and some cream
Combine milk, coffee beans, and cup (120 ml) cream in a large saucepan. Cover and remove from the stove once the mixture starts to steam, just before it starts to boil.
If you're using brewed coffee instead of whole beans, don't include it at this stage
Step 2. Leave it for an hour
Leave the pot covered at room temperature to allow time for the coffee bean flavor to absorb into the milk.
Skip this step if you are using brewed coffee
Step 3. Whisk together the egg yolks, sugar and salt
Beat for about 5 minutes, or until the mixture turns pale yellow and thickens.
Step 4. Reheat the milk mixture and whisk gently into the egg mixture
Place the pan back on the stove and heat until the mixture is hot and has evaporated. Pour very slowly into the egg mixture, beating continuously.
- Pouring too quickly will overcook the eggs. If you see lumps, stop pouring and whisk the mixture quickly.
- If the coffee beans are interfering with the whisking process, pour them into a colander and add them back into the mixture when you're done whisking.
Step 5. Place the remaining cream in a cold water bath
Pour the remaining cream (240 ml) into a metal bowl. Place this bowl in a larger container filled with ice.
Step 6. Heat the custard base
Put the egg and milk mixture back into the saucepan. Heat over medium-low heat, stirring continuously using a spatula with a flat bottom. Cook until thickened. If you're not familiar with making custard, consider following these instructions:
- Use an infrared thermometer to make sure the temperature is below 82ºC.
- To prevent the bottom of the pan from scorching or heating up too quickly, use a double boiler.
Step 7. Strain into cold cream and vanilla
Place a strainer over the cold cream, to strain the coffee beans. Pour the hot custard through this sieve. Press the coffee beans to extract the juice, then discard. Add the vanilla to the ice cream and stir until combined.
Step 8. Finish the process by pouring the mixture into the ice cream maker
Chill the mixture in the refrigerator, then freeze in the ice cream maker following the instructions provided. Usually this process will take less than half an hour.
If you are using refrigerated brewed coffee instead of coffee beans, pour it in during the whisking process
Method 3 of 3: Custard Style, No Ice Cream Maker
Step 1. Beat egg yolks, sugar and salt
Beat for about five minutes, until quite thick. Set aside.
Step 2. Heat unsweetened condensed milk and coffee beans
Place the unsweetened condensed milk and coffee beans in a saucepan. Heat and stir continuously until the mixture begins to evaporate or is almost boiling. Remove from the stove as soon as you reach this point.
- You can use whole coffee beans, but you will get a stronger taste when you crush them. To do this, put the coffee beans in a plastic bag and crush them using a heavy grinder or hammer.
- The most common way to make ice cream without using an ice cream maker is to whisk constantly by hand to break up the ice crystals. Using unsweetened condensed milk to reduce the water content is one trick you can use to make this process easier.
Step 3. Slowly mix hot milk and eggs
Slowly pour the hot milk into the eggs, beating continuously. This will form the basis of the custard.
Step 4. Heat the custard
Place the eggs, milk and coffee beans back on the stove. Heat over medium-low heat, stirring constantly. This mixture will thicken gradually after more than 10 minutes. Once thickened, remove from stove.
If you see any lumps, turn off the heat and beat quickly. High temperatures or rapid heating can form egg protein into chewy lumps
Step 5. Refrigerate the mixture for an hour
Cover the mixture and put in the refrigerator for an hour. This process will give the custard time to absorb the flavor of the coffee beans.
You may get a stronger taste if you soak the coffee beans in the milk for an hour instead of waiting until the milk is mixed into the eggs. This method takes a little longer, as you will still need to refrigerate the custard
Step 6. Strain the coffee beans
After filtering, hold the strainer over the custard and squeeze the coffee beans inside. Once the coffee beans have fully extracted their juice, you can throw them away.
Step 7. Beat the cream and mix into the custard
Beat 1 cup (240 ml) heavy cream until doubled in volume. Mix into the custard until there are no lumps.
This increase in volume comes from the air being shaken into the mixture. During the freezing process, the air separates the water molecules, reducing the size of the ice crystals that normally interfere with the freezing process of ice cream in the freezer
Step 8. Freeze
There are two ways to complete this process, depending on what equipment you have:
- Freeze in ice cube molds until hardened (a few hours). Transfer to a processor and crush together with the remaining cup (120 ml) of cream. Freeze in an ice cream container.
- Or place a metal bowl in a larger bowl filled with ice and coarse salt. Put 500 ml of the ice cream mixture at a time in a small bowl. Beat with an electric mixer for ten minutes, until very cold. Freeze for 45 minutes, until like pudding. Beat in the same way for 5 minutes, then freeze until firm.
