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Coffee Ice Cream

Homemade ice cream is delicious and surprisingly easy. With just 20 minutes of prep, create frosty treats ready for cones, floats, and more!

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 quarts
Coffee Ice Cream

Source: Everyday Food, June 2009

Ingredients

  • 8 large egg yolks
  • 1 cup sugar
  • 1/4 teaspoon coarse salt
  • 2 cups skim milk
  • 1/2 cup crushed espresso beans
  • 2 cups heavy cream

Directions

  1. In a medium saucepan, off heat, whisk together egg yolks, sugar, and salt until blended. Gradually whisk in milk.

  2. Cook over medium, stirring constantly with a wooden spoon, until custard thickens slightly and evenly coats back of spoon (it should hold a line drawn by your finger), 10 to 12 minutes.

  3. Stir 1/2 cup crushed espresso beans into custard. Cover and let stand 30 minutes.

  4. Pour custard through a fine-mesh sieve into a bowl set over ice. Stir in cream. Let stand, stirring occasionally, until chilled. Churn in an ice cream maker according to manufacturer's instructions. Transfer ice cream to a resealable plastic container and freeze until firm, about 2 hours (or up to 3 months).

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