Coffee Ice Cream Recipes
French Custard and Philadelphia Style

Coffee ice cream recipes are my personal favorite. I admit that's odd, given that I never drink coffee and I’m a confirmed chocoholic, but coffee ice cream combines the delectable smell of coffee with the sweetness of cream to cut the bitterness of the beverage. (Pair it with a scoop of pistachio ice cream and you’ve got my ultimate combo!)

Why two coffee ice cream recipes? Well, one is a rich French custard based ice cream that results in an ice cream to saturate your senses. Sometimes, however, I’d rather have something a little lighter, or I just don’t have the time to "potchke" in the kitchen making a French custard. The Philadelphia style version is fast – mix everything and pour in ice cream maker – voila!

Here's the gourmet recipe first. Or, click here to skip to the easier Philadelphia-style recipe.

Scrumptiously Rich Coffee Ice Cream

2 cups heavy cream

2 cups whole milk

2 Tbsp of instant coffee

7 large egg yolks

3/4 cup sugar

  1. Heat cream, milk and coffee in small sauce pan until hot, but not simmering.

  2. Take pan off stove and cool.

  3. Beat egg yolks, sugar and salt with an electric mixer until white and foamy.

  4. Pour half a cup of hot milk slowly into the egg mixture. Mix.

  5. Slowly pour in the remainder of the milk and cream and mix.

  6. Return mixture to pan and cook until it reaches about around 80 C (175 F). The mixture should coat the back of a spoon and running your finger through the custard on the spoon should leave a mark. Don’t let it simmer, or it will curdle.

  7. Fit a sieve over a bowl.

  8. Pour the custard into the sieve and strain.

  9. Cover the surface of the custard with plastic wrap and chill.

  10. When mixture is well chilled, transfer to ice cream maker.



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