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Homemade 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...

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.


Serves: 1-2


SUPPLIES USED:


INGREDIENTS:

  • 2 cups (470ml) milk

  • 2 cups (470ml) heavy cream (235ml ea)

  • 1 3/4 cup (150g) coffee beans *See notes*

  • 1 cup (220g) sugar

  • 6 egg yolks

  • 1.25tsp (4g) kosher salt

  • 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.


INSTRUCTIONS:

Method:

  1. Start by measuring out the coffee beans.

  2. To a medium-size pot, add in the heavy cream, whole milk, granulated sugar, and a small pinch of salt. Add measured coffee beans to the pot.

  3. Heat over medium heat. Make sure not to boil it and that it’s just really hot.

  4. Cover with a lid and let steep for 45 minutes.

  5. Fill a large bowl with ice water and place a small bowl in that ice bath. Add heavy cream to the small bowl and set to the side.

  6. Separate egg yolks into a medium bowl. Whisk and slowly ladle in the hot milk/cream mixture to temper the eggs.

  7. Add tempered eggs back to the milk/cream mixture pot and heat. Don’t boil or let the temperature rise above 170F. Stir and maintain heat until it thickens to coat the back of a spoon.

  8. Pour custard through a fine-mesh sieve into the small bowl in the ice bath. Stir until it has completely cooled.

  9. Add ice cream base to ice cream machine to manufacturer’s directions. Once finished, pour into ice cream containers for a couple of hours or overnight before serving.

10 Comments


Christopher O'Brien
Christopher O'Brien
a day ago

Is it possible to exchange eggs in the recipe with xanthan gum and if so what is the replacement ratio for xanthan gums to eggs? Thanks!

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Steve Hensley
Steve Hensley
Sep 23, 2023

Could this be done without the ice-cream machine?

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Andrzej Rogulski
Andrzej Rogulski
Feb 21
Replying to

It could, but you have to stir while freezing to prevent crystals from forming. That's why the simplest ice cream machine comes in handy. The better the machine, the better the mass will be aerated and easier to scoop. There is also a version with freezing without mixing and then cutting it with Ninja machines

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sal hernandez
sal hernandez
Nov 18, 2022

So, how much flavoring do we add? is it one teaspoon/tablespoon? Obviously not the cup and half. Also, anyone have an idea on quantity using freeze dried fruit powder for ice cream batch?

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sdgladiator
Feb 16, 2022

The instructions just says add heavy cream, milk, sugar, salt, and beans. What it DOES NOT specify is to use ONLY 1 cup Heavy Cream when heating the beans mixture and reserve the other cup for later.

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Tammy DeRitis-Adkins
Tammy DeRitis-Adkins
Nov 12, 2022
Replying to

So I wondering if you do the same thing with the milk and reserve one cup for later as well

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Andy Van Heuit
Andy Van Heuit
Jan 25, 2022

Don't leave the stove on while steeping, despite what the instructions imply; it'll just boil over, even on the lowest setting, and you'll have wasted all those ingredients.

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Matheus Machado Alfradique
Matheus Machado Alfradique
Dec 31, 2022
Replying to

The acidity of the coffee beans will very easily curdle the milk, specially when heated. I believe most of us will end up curdling the milk on the first time. I recommend adjusting the flame to almost closed (way lower than lowest setting ^^) for the infusion. In case of curdling you can just blend it back together before adding the yolks for a quite satisfactory result. Just make sure to not throw away curdles alongside the beans and blend it for a long time.

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