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Saturday, July 02, 2011

Sweet Treats Saturday: Coffee Ice Cream

This is my favorite homemade ice cream recipe so far.  Just make sure to use decaf coffee if you plan on having this ice cream after dinner. Or you will discover the hard way, that a bowl of this will keep you up. All. Night.

Drizzle some hot fudge on it and wait for your mouth to water.
Coffee Ice Cream
By David Lebovitz (link is to Simply Recipes blog that made it)

•    1 1/2 cups whole milk
•    3/4 cup sugar
•    1 1/2 cups whole coffee beans (decaf unless you want the caffeine in your ice cream)
•    Pinch of salt
•    1 1/2 cups heavy cream
•    5 large egg yolks
•    1/4 teaspoon vanilla extract
•    1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)

Heat the milk, sugar, whole coffee beans, salt, and 1/2 cup of the cream in a medium saucepan until it is quite warm and steamy, but not boiling. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.

Let coffee beans steep for one hour

Pour the remaining 1 cup of cream into a medium size metal bowl, set on ice over a larger bowl. Set a mesh strainer on top of the bowls. Set aside.

Reheat the milk and coffee mixture, on medium heat, until again hot and steamy (not boiling!). In a separate bowl, whisk the egg yolks together. Slowly pour the heated milk and coffee mixture into the egg yolks, whisking constantly so that the egg yolks are tempered by the warm milk, but not cooked by it. Scrape the warmed egg yolks back into the saucepan.

Stir the mixture constantly over medium heat with a heatproof, flat-bottomed spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula so that you can run your finger across the coating and have the coating not run. This can take about 10 minutes.

Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible. Then discard the beans. Mix in the vanilla and finely ground coffee, and stir until cool.

The final mixture ready to cool in the fridge

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.


Makes one quart.

Wallace approves. He loves to help me in the kitchen.


  1. Hi Christine! I know I haven't been around much lately (busy with lots of house construction these days), but I popped into blogland for a little peek and just had to stop by to say that aside from this ice cream sounding so yummy, I just love your newest summer dress down below. You are totally adorable in it! Enjoy your summer! :) Paulette

  2. I love coffee ice cream but avoid it because of the caffeine issues. Never thought to use decaf beans and make my own. Duh! Thanks for what appears to be a great recipe!

  3. Just put this on my "to make" list. Sounds heavenly!

  4. Of the flavors I've been experimenting with so far - this one is my favorite. Close runner up is vanilla with Bailey's and chocolate shavings, but even better is when it's paired with this coffee ice cream. :)

  5. Oooh, this sounds and looks delicious!
    Thank you so much for sharing this @ {nifty thrifty sunday} last week as well!


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