Homemade Coffee Ice Cream – Smooth, Creamy & Bold!

In a saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, and salt. Stir until the sugar dissolves and the mixture becomes warm (but not boiling).
In a separate bowl, whisk the egg yolks.
Slowly pour some of the warm mixture into the egg yolks while whisking constantly to temper them (this prevents the eggs from scrambling). Pour the tempered yolks back into the saucepan with the remaining mixture.
Cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes). Remove from heat.
2. Add Coffee Flavor:
Stir in the instant espresso powder (or cooled brewed coffee) and vanilla extract.
Strain the mixture through a fine mesh sieve to remove any curdled bits, ensuring a smooth base.
Cover and refrigerate the mixture for at least 4 hours or overnight to chill.
3. Churn and Freeze:
Once chilled, churn the mixture in an ice cream maker according to the manufacturer’s instructions.
If desired, fold in your chosen mix-ins, such as dark chocolate chunks, caramel swirls, or crushed biscotti, during the last few minutes of churning.
Transfer the ice cream to an airtight container and freeze for at least 3 hours before serving.
Serving and Storage Tips