Ingredients
Equipment
Method
- Place the coffee beans in a zip-top bag and lightly crush them with a rolling pin or the bottom of a pan, just until cracked into coarse pieces. Do not grind them into powder.
- In a medium heavy-bottomed saucepan, combine 1 cup (240 ml) of the heavy cream, the milk, and the sugar. Heat over medium heat, stirring occasionally, until steaming and the sugar has dissolved, about 5 minutes. Do not let it boil.
- Remove from the heat and stir in the crushed coffee beans. Cover and steep for 30 minutes. Taste after 30 minutes and steep a few more minutes for a stronger flavor.
- Pour the remaining 1 cup (240 ml) cold cream into a large bowl and set a fine-mesh strainer over it. Set the bowl in an ice bath (a larger bowl filled with ice and water).
- Strain the steeped mixture through a fine-mesh strainer into a clean saucepan, pressing on the beans to extract the liquid. Discard the beans. Whisk in the espresso powder until dissolved, then reheat over medium heat until steaming.
- In a medium bowl, whisk the egg yolks and salt until smooth. Slowly pour about 1 cup of the hot coffee mixture into the yolks, whisking constantly, to temper them. Pour the tempered yolks back into the saucepan while whisking.
- Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom, for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170°F (77°C). Do not let it boil or the eggs will scramble.
- Immediately pour the custard through the strainer into the cold cream. Stir in the vanilla and stir over the ice bath for a few minutes to cool it down.
- Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 4 hours, or overnight, until completely cold.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20 to 25 minutes, until thick like soft-serve.
- Transfer the ice cream to a freezer-safe container, press parchment paper onto the surface, and cover with a lid. Freeze for at least 3 hours, until firm and scoopable. Let it sit at room temperature for 5 minutes before serving.
Notes
Coffee beans: Steeping whole beans gives a smooth, rounded coffee flavor without bitterness. Use good-quality medium or dark roast beans, and avoid flavored beans.
Espresso powder: It adds depth and a strong coffee aroma. If you do not have it, use 2 tablespoons of instant coffee granules dissolved in 1 tablespoon of hot water.
Flavor strength: For a bolder coffee flavor, steep the beans for 45 minutes or use 3 tablespoons of espresso powder.
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Mix-in ideas: Fold in 1/2 cup (85 g) of chopped dark chocolate, toffee bits, or a fudge swirl in the last minute of churning.
Serving idea: Scoop into a glass and pour a shot of hot espresso over the top for a quick affogato.
Caffeine: This ice cream contains caffeine, so keep that in mind when serving it to children or late in the evening.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks Nutrition (per serving) Calories 340 kcal Carbohydrates 26 g Protein 5 g Fat 25 g Saturated fat 15 g Cholesterol 210 mg Sodium 60 mg Potassium 170 mg Fiber 0 g Sugar 25 g
Espresso powder: It adds depth and a strong coffee aroma. If you do not have it, use 2 tablespoons of instant coffee granules dissolved in 1 tablespoon of hot water.
Flavor strength: For a bolder coffee flavor, steep the beans for 45 minutes or use 3 tablespoons of espresso powder.
Tempering the yolks: Add the hot mixture slowly while whisking to avoid scrambling the eggs. The strainer will catch any small lumps.
Chill completely: A fully cold base churns faster and gives a creamier, less icy texture. Overnight chilling is best.
No ice cream maker: Pour the chilled base into a shallow container and freeze, whisking vigorously every 45 minutes for about 3 hours. The texture will be slightly less smooth.
Mix-in ideas: Fold in 1/2 cup (85 g) of chopped dark chocolate, toffee bits, or a fudge swirl in the last minute of churning.
Serving idea: Scoop into a glass and pour a shot of hot espresso over the top for a quick affogato.
Caffeine: This ice cream contains caffeine, so keep that in mind when serving it to children or late in the evening.
Storage: Store in an airtight container with parchment pressed onto the surface for up to 2 weeks Nutrition (per serving) Calories 340 kcal Carbohydrates 26 g Protein 5 g Fat 25 g Saturated fat 15 g Cholesterol 210 mg Sodium 60 mg Potassium 170 mg Fiber 0 g Sugar 25 g