Rich and Creamy Coffee Ice Cream

Enjoy a bold and rich coffee flavor, infused into this rich and smooth ice cream, using a simple brewing technique and an ice cream maker.

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 20 minutes

Chilling Time 12 hours

Servings 8

Calories 230kcal

Heat the milk in the microwave for 2 minutes, until hot but not scalded. Add the coffee grounds to a pourover coffee system and pour the milk over the coffee grounds to brew as you normally would with water.
In a medium saucepan, add the coffee-infused milk, cream, and half a cup of sugar. Heat on medium high, stirring constantly but gently until the sugar is dissolved. Continue heating and stirring occasionally, until it just begins to boil. Turn off the heat.
In a medium heat-proof bowl, whisk the five egg yolks with the rest of the sugar for about 2 minutes until they have paled slightly and the sugar is fully incorporated.
Whisking the eggs constantly, slowly ladle the hot milk mixture into the bowl with the eggs. Once most of the milk has been added, add everything back into the pot.
Heat on low, stirring the custard constantly but gently for 10 minutes, until it has thickened enough to coat a wooden spoon. Transfer the mixture to a glass bowl and cover with plastic wrap, touching the top of the custard.
Allow the custard to chill for at least four hours. Churn according to your ice cream machine's instructions. Transfer the ice cream to a freezer safe container and chill overnight to harden slightly.

You can absolutely use fully caffeinated coffee in this recipe, but it will contain residual caffeine. Each serving will have about 1/8 the caffeine of a cup of coffee.
The higher quality coffee you use, the better the flavor will be. You can even use flavored coffee beans for a fun twist!
Every ice cream maker is different. I use a KitchenAid Ice Cream Attachment. If you are using something different, your results may be harder or softer ice cream than mine.