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Makes about 4 cups (½ cup per serving)

Ingredients

1 ½ cups whole milk
¾ cup sugar
1 ½ cups whole coffee beans
1 ½ cups heavy cream (separate containers)
5 large egg yolks
½ teaspoon vanilla extract
¼ teaspoon instant espresso powder

Directions

With an ice cream maker

1. Freeze the ice cream maker bowl according to manufacturer instructions, usually 12 to 24 hours.
2. Meanwhile in a large saucepan, add the whole milk, sugar, whole coffee beans, and ½ cup of the heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
3. Whisk until sugar is completely dissolved. Set aside.
4. In another saucepan, add the remaining 1 cup of heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
5. In a medium bowl, pour in the egg yolks and whisk. While stirring constantly, pour in the heated 1 cup of heavy cream slowly to temper the egg yolks.
6. Heat the egg yolks and cream mixture back into the separate saucepan while whisking constantly until the mixture starts to thicken.
7. Combine the two mixtures into one clean bowl. Whisk the mixture until well incorporated.
8. Pour the mixture into a bowl, preferably with a spot, over a fine-mesh sieve to strain all the coffee beans and coffee bean sediments.
9. Add the vanilla extract and espresso powder into the mixture. Whisk again until the mixture is well combined. Let the whole mixture cool at room temperature.
10. Cover the mixture with plastic wrap and let the mixture cool in the refrigerator for at least 2 to 12 hours.
11. Pull out the ice cream mixture from the refrigerator and stir a few times.
12. Install the frozen ice cream maker bowl and pour the mixture into the ice cream maker.
13. Connect the machine and press ice cream and the start button.
14. When the cycle is finished, transfer the ice cream to an airtight freezer-safe container or serve right away. The ice cream will be soft and creamy. If you like a harder texture, allow the ice cream to freeze for 2 hours or more before serving.

Without an ice cream maker

1. In a large saucepan, add the whole milk, sugar, whole coffee beans, and ½ cup of the heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
2. Whisk until sugar is completely dissolved. Set aside.
3. In another saucepan, add the remaining 1 cup of heavy cream over medium heat. Bring the mixture to a soft simmer for about 10 to 12 minutes. Set aside.
4. In a medium bowl, pour in the egg yolks and whisk. While stirring constantly, pour in the heated 1 cup of heavy cream slowly to temper the egg yolks.
5. Heat the egg yolks and cream mixture back into the separate saucepan while whisking constantly until the mixture starts to thicken.
6. Combine the two mixtures into one clean bowl. Whisk the mixture until well incorporated.
7. Pour the mixture into a bowl, preferably with a spot, over a fine-mesh sieve to strain all the coffee beans and coffee bean sediments.
8. Add the vanilla extract and espresso powder into the mixture. Whisk again until the mixture is well combined. Let the whole mixture cool at room temperature.
9. Pour the mixture in a Pyrex or stainless steel 9×13-inch pan. And place in the freezer for 30 minutes. The edges should start freezing. Using an electric handheld mixer, beat the ice cream for 1 minute.
10. Return to the freezer for another 30 minutes and beat again as before. Do this same step 4-5 times until the ice cream is hardened. If at any point, the ice cream is too hard to beat, place it in the refrigerator until it becomes soft enough to beat.
11. Serve right away or transfer the ice cream to an airtight freezer-safe container.

Nutrition per Serving

Calories 420, fat 25 g, carbs 44 g, sugar 43 g, protein 7 g, sodium 64 mg

Recipe is from Louise Davidsons’ Ice Cream Cookbook: Homemade Ice Cream, Gelato, Sherbet, and Frozen Yogurt Recipes With and Without Ice Cream Maker. Click on the cover or here to learn more.

To download and print this recipe, click here.