Homemade Coffee Ice Cream

Ingredients (Base for Both Methods)
2 cups heavy cream

1 cup whole milk

¾ cup sugar

4 egg yolks

2 tbsp instant espresso powder or ½ cup strong brewed espresso

1 tsp vanilla extract

Pinch of salt

Method 1: Traditional Custard (Ice Cream Maker)
Heat the base
In a saucepan over medium heat, combine milk, cream, and espresso. Heat until steaming (do not boil).

Whisk yolks & sugar
In a bowl, whisk egg yolks with sugar until pale and creamy.

Temper the yolks
Slowly pour some hot milk mixture into the yolks while whisking. Then return yolk mixture to the pot.

Cook custard
Stir constantly on low heat until mixture thickens slightly and coats the back of a spoon (≈170–175°F / 77–80°C). Do not boil.

Cool & chill
Strain if desired, then stir in vanilla and salt. Chill in the fridge for at least 4 hours or overnight.

Churn & freeze
Pour into an ice cream maker and churn according to manufacturer instructions. Freeze 2–4 hours to firm up.

Method 2: No-Churn Coffee Ice Cream

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