Coffee Ice Cream
🛠 Equipment
- Ice cream maker
- Saucepan
- Mixing bowl
- Whisk
- Fine sieve
- Airtight container
🛒 Ingredients
| 40 cl | Whole milk | |
| 20 cl | Heavy cream | |
| 5 | Egg yolks | |
| 150 g | Sugar | |
| 30 g | Freshly roasted coffee beans | |
| 5 cl | Espresso coffee | |
| 50 g | Dark chocolate (shavings) |
Preparation
Step 1: Infuse the milk with coffee
Heat the milk with the coffee beans over low heat without boiling. Turn off the heat, cover and let it infuse for 15 minutes.
Strain the milk through a fine sieve to remove the beans, then pour it back into the saucepan.
Step 2: Make the crème anglaise
Whisk the egg yolks with the sugar until the mixture turns pale. Pour in the hot infused milk in a thin stream while whisking, then return everything to the saucepan.
Step 3: Cook the custard
Thicken the custard over low heat, stirring constantly, until it coats the back of a spoon. Remove from the heat and stir in the cream and the espresso.
Let it cool completely, then chill the base in the fridge for at least 4 hours.
Step 4: Churn the ice cream
Pour the well-chilled base into the ice cream maker and churn for 25 to 30 minutes until it reaches a soft-serve texture.
Step 5: Freeze and serve
Fold in the chocolate shavings at the end of churning, then transfer the ice cream to an airtight container. Freeze for 2 hours to firm up.
Scoop with a spoon dipped in hot water and serve straight away, dusted with a little cocoa.
💡 Tips & variations
- Use a good quality, freshly roasted coffee: it gives the ice cream all its depth of flavour.
- The crème anglaise should coat the back of a spoon without boiling, or the yolks will curdle and taste unpleasant.
- Chill the base for at least 4 hours before churning for a silky smooth ice cream.
- Without an ice cream maker, stir the mixture every 30 minutes for 3 hours, then let it set for 2 hours in the freezer.
❓ Frequently asked questions
How long does this recipe take?
5h (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
easy.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
