Rich, creamy homemade coffee ice cream with a bold espresso flavor – the perfect sweet and refreshing summer treat.

Scale

2 cups heavy cream

1 cup whole milk

3/4 cup granulated sugar

4 large egg yolks

2 tbsp instant coffee or 2 shots espresso

1 tsp vanilla extract

Pinch of salt

1. In a saucepan, heat milk, half of the cream, and sugar over medium heat until warm but not boiling.

2. In a separate bowl, whisk egg yolks.

3. Slowly pour some of the warm milk mixture into the yolks while whisking to temper them.

4. Return the mixture to the saucepan and cook over low heat, stirring, until it thickens slightly (coats the back of a spoon).

5. Remove from heat and stir in instant coffee (or espresso), vanilla, salt, and remaining cream.

6. Chill the mixture in the refrigerator for at least 4 hours or overnight.

7. Pour into an ice cream maker and churn according to manufacturer’s instructions.

8. Transfer to a container and freeze until firm, about 4 hours.

9. Scoop and serve with chocolate shavings or caramel drizzle if desired.

For stronger flavor, add an extra tablespoon of instant coffee.

No ice cream maker? Freeze in a shallow dish and stir every 30 minutes until creamy.

Pairs beautifully with brownies or biscotti.

Keywords: coffee ice cream, creamy summer dessert, homemade ice cream, espresso ice cream