Coffee Ice Cream Recipe

Full-bodied and creamy homemade coffee ice cream studded with bits of Ghirardelli bittersweet chocolate. You are going to love it.

Course Dessert, dessert/ice cream

Cuisine American

Keyword coffee ice cream recipe, does coffee ice cream have caffeine, how to make coffee ice cream, is there caffeine in coffee ice cream

Prep Time 5

Cook Time 15

Churning and Chilling Time 8

Total Time 8 20

Servings servings

Calories 321kcal

Author Beth Pierce

Add the granulated sugar, milk, cream, and salt to a large saucepan. Attach a clipable thermometer if you have one. Cook over medium heat, stirring frequently until the sugar dissolves and the mixture is hot. Do not boil the mixture
Beat the egg yolks in a medium bowl. Add a ladle of the hot mixture to the beaten egg yolks while whisking. Repeat this several times until the egg yolks are warmed. Slowly drizzle the warmed egg yolks into the milk mixture while whisking.
Cook over medium-low heat, scraping the corners and bottom of the pan. Stir until the mixture thickens enough to coat the back of a spoon and reaches between 170-180°F. Whisk in the vanilla extract and the instant coffee.
Pour the custard through a fine mesh screen and refrigerate for several hours up to overnight.
Finely chop the bittersweet or dark chocolate.
Add the ice cream mixture to an electric ice cream maker and follow the manufacturer's instructions. Once churned to soft serve, add the chopped chocolate and churn for a few more minutes.
Pour the ice cream mixture into a freezer-safe container and freeze for at least six hours or up to overnight.

For the creamiest coffee ice cream, do not substitute the dairy unless you are using all half and half. Fat in the dairy is a major contributing factor to how creamy the ice cream is.
Do not skip tempering the eggs. Always temper the eggs by whisking a small amount of the hot milk mixture into the egg yolks. Do it several times until you feel the egg bowl warm.
It is possible to overchurn ice cream. Check at 20 minutes or earlier if the ice cream maker's manufacturer's instructions say to, and every 4-5 minutes after until it reaches soft serve..
Store homemade ice cream in an airtight container or Pyrex snapware in the coldest part of your freezer to avoid thawing and refreezing. Freeze for up to one month, but it won't last that long. It is that good.