- 2 cups (470 ml) whole milk
- 2 cups (470 ml) heavy cream, divided (235 ml ea)
- 1 cup (220g) granulated sugar
- 1.25 tsp (4g) kosher salt
- 1.75 cups (150g) coffee beans *See notes*
- 6 egg yolks
- Notes on coffee beans: Obviously coffee ice cream is the king of ice creams but if you want to flavor it differently simply replace the coffee beans with whichever flavoring you prefer.
Baking & Desserts
The Easiest Way To Make Ice Cream
Making an amazing ice cream really comes down to being able to make a very simple custard base. The possibilities are limitless but homemade coffee ice cream is where we are starting.
Prep
5 minutes
Cook
45 minutes - 1 hour
Total
1 hour
Serves
6
people
Share recipe
Ingredients
Directions
- Start by measuring out the coffee beans.
- To a medium-size pot, add in whole milk, heavy cream, sugar, and a small pinch of salt. Add measured coffee beans to the pot.
- Heat over medium heat. Make sure not to boil it and that it’s just really hot.
- Cover with a lid and let steep for 45 minutes.
- Fill a large bowl with ice water and place a small bowl in that ice bath. Add the other portion of heavy cream to the small bowl and set to the side.
- Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs.
- Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170℉. Stir and maintain heat until it thickens to coat the back of a spoon.
- Pour custard through a fine-mesh sieve into the small bowl in the ice bath. Stir until it has completely cooled.
- Add ice cream base to ice cream machine following the manufacturer's directions. Once finished, pour into ice cream containers for a couple of hours or overnight before serving.
.jpg)
.jpg)