Coffee Ice Cream

Churned custard method (best texture)

1. Warm the dairy and dissolve coffee. In a medium saucepan over medium heat, combine the milk, 3/4 cup of the sugar, salt, and 1 cup of the heavy cream. Whisk until the sugar dissolves. Add espresso powder and whisk until fully dissolved. Heat until steaming and just starting to bubble around the edges. Do not boil.

   

2. Whisk yolks. In a heatproof bowl, whisk egg yolks with the remaining 1/4 cup sugar until slightly lighter in color, about 30 seconds.

   

3. Temper the yolks. Slowly pour about 1 cup of the hot coffee cream into the yolks while whisking constantly. Then pour the yolk mixture back into the saucepan, whisking the whole time.

4. Cook to custard. Cook over medium-low heat, stirring constantly with a spatula and scraping the bottom and corners, until the custard thickens and coats the back of the spoon. If using a thermometer, aim for 175 to 180°F. Do not let it boil.

   

5. Strain and chill fast. Strain through a fine-mesh strainer into a clean bowl. Stir in the remaining 1/2 cup heavy cream and the vanilla. Set the bowl over an ice bath and stir until cool. Cover and refrigerate until very cold, at least 4 hours (overnight is ideal).

   

6. Churn. Churn in your ice cream maker according to the manufacturer instructions, usually 20 to 30 minutes. If using add-ins, sprinkle them in during the last minute.

   

7. Freeze to set. Transfer to a freezer-safe container, press parchment directly on the surface, cover, and freeze until firm, about 4 hours.

No-churn method (no machine, still delicious)

1. Dissolve the coffee. In a small bowl, whisk espresso powder into the sweetened condensed milk until smooth. Add vanilla and a pinch of salt.

2. Whip the cream. Whip cold heavy cream to medium-stiff peaks.

   

3. Fold and freeze. Fold the coffee condensed milk mixture into the whipped cream until no streaks remain. Fold in add-ins if using. Spread into a loaf pan or container, cover, and freeze at least 6 hours.

   

Notes and small tricks

• Taste the base once chilled: Coffee flavor dulls when frozen, so the cold base should taste slightly stronger than you want the final ice cream.
• Instant coffee swap: Use 2 1/2 to 3 tablespoons instant coffee for similar punch.
• Extra smooth texture: Straining is worth it, especially if your yolks cook a touch faster than expected.
• Timing tip: The churned version needs chilling time plus churn time, but sets in about 4 hours after churning. The no-churn version skips churning, but needs a longer freeze (plan on at least 6 hours).