Coffee Ice Cream
Smooth, creamy homemade coffee ice cream! Made with instant coffee and the help of an ice cream maker it's the best coffee ice cream you can't buy!
Servings: 8 servings
Calories: 480kcal
Ingredients
- 3 large eggs
- 2 large egg yolks
- 1 1/2 cups granulated sugar
- 2 tablespoons instant coffee
- 2 cups heavy whipping cream
- 2 cups half and half
- 2 tablespoons pure vanilla extract
Instructions
- Whisk eggs and egg yolks in a medium sized bowl. Next add sugar and instant coffee to the bowl and whisk together.
- Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.
- Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
- Place the mixture in the refrigerator for 2-3 hours to chill completely.
- Remove mixture from refrigerator and stir in vanilla extract.
- Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze until it gets to soft serve stage.
Notes
Once churned and ready, it's important to transfer the ice cream to a freezer-safe container. A tightly sealed container will keep the ice cream fresh and free from freezer burn.
If you don't have access to a proper ice cream container, no worries! Just use a heavy-duty, freezer-safe container of your choice.
Nutrition
Calories: 480kcal | Carbohydrates: 43g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 83mg | Potassium: 217mg | Sugar: 42g | Vitamin A: 1251IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg