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Coffee Ice Cream

November 2, 2016

Always make your own coffee ice cream…….end of story. I don’t think there are better ice creams to make than vanilla or coffee ice cream.  There is not one in any store that compares.


Coffee Ice Cream


  • 1 1/2 C. Whole Milk
  • 3/ C. Sugar
  • 1 1/2 C. Whole Coffee beans
  • Pinch of Sal
  • 1 1/2 C. Heavy Cream
  • 5 Lg. Egg Yolks
  • 1/4  t. Vanilla Extract
  • 1/4  t. Finely ground Coffee


  1. Warm milk, sugar, coffee beans, salt. 1/2 C. of cream in a medium saucepan
  2. When warm, cover, remove from heat and steep at room temperature for 1 hour.
  3. Rewarm coffee infused milk; pour in the remaining 1 C. of cream into a large bowl; set a mesh strainer on top. In separate medium bowl whisk the egg yolks and slowly pour the warm coffee mixture into the yolks whisking constantly; then scrape the warmed yolks back into the saucepan
  4. Stir mixture constantly over medium heat while scraping the bottom as you stir until mixture thickens and coats the spatula. Pour in the strainer and stir into the cream. Press the coffee beans in the strainer to extract as much coffee flavor as possible; discard the beans. Mix in the vanilla and ground coffee; stir until cool over an ice bath.
  5. Chill thoroughly in the refrigerator. Freeze in your ice cream maker according to directions.








Yield: 1 Quart

Recipe from “the perfect scoop” by David Lebovitz

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