How To Make Your Own Coffee Ice Cream In 10 Easy Steps

Regardless of your opinion on creamy vs. bold, the key for making your own coffee ice cream is choosing a flavorful, premium coffee. Would you use unripe strawberries in a strawberry cheesecake? Same principle.

Prefer less caffeine? Use a decaf blend, but choose one you'd like to drink so that the flavor appeals to you. You will need about half a cup of brewed coffee that has been chilled to make one pint of ice cream.

The only other ingredients you will need are cream, sugar, eggs, whole milk, and vanilla extract. Ideally, you will want to use an ice cream maker, but a high-speed blender and freezer-proof bowl with lid will work as well, although this method takes about five hours. Want your coffee ice cream fix faster? Pour some brewed espresso over a scoop of vanilla ice cream and you've got affogato, the instant Italian treat.

Ready to make your own coffee ice cream? You can in just 10 simple steps.

For quick mixing and optimum temperature control, be sure to freeze your mixing bowl, attachments, and ice cream freezer bowls before you start making ice cream. Simply place in the freezer for 20 minutes before you start.

Brew the coffee and let cool. Once it's cooled, set it in the fridge to chill for at least 30 minutes. That might sound like a long time to wait, but there is nothing worse than adding hot ingredients to a cold mix.

In a medium-sized, heavy saucepan, add 2 cups heavy cream, 2 cups whole milk, ¾ cup granulated sugar, and 1 cup of espresso beans. Bring to a gentle boil over medium heat. Remove from the heat and pass through a strainer to produce a smooth liquid and remove the coffee beans.

In a medium bowl, beat 6 eggs yolks. Gently whisk in 1 cup of hot cream into the egg yolks. Gradually add the egg mixture in a slow and steady stream, whisking constantly. Transfer the mixture to a saucepan and cook over medium-low heat, stirring as the mixture thickens and coats the back of a spoon, about 5 minutes. 

Pass the mixture through the strainer again and into a bowl. Cover with plastic wrap, pressing down onto the custard so a skin doesn't form. Chill in the fridge for at least two hours.

If you are using an ice cream maker, pour your chilled custard into its bowl. Add ¾ cup of chilled coffee and churn and freeze according to manufacturer's instructions. If you are not, then add both the custard and coffee to a stand mixer and whisk together until creamy and blended.

If you like your ice cream with texture, here is where you add it. Flavor additions can include chocolate chips, espresso beans, and cocoa nibs. Add to the ice cream machine or, if you are using a stand mixer, using a rubber spatula, fold in ¼ cup of your chosen add-ins.

After the ice cream is made, transfer to an airtight container. Cover tightly and freeze — at least five hours — until ready to serve.

Garnish each serving with chocolate shavings, espresso beans, or cocoa nibs.