Coffee Ice Cream
- Yield:1 quart
- Time:5 hrs, 47 mins show details
I made a version of this for my father-in-law and he LOVED it! But this version is my wife's favorite. This recipe has the added benefit of being caffeine free as well.
Ingredients
- 1 cupwhole milk
- ¾ cupgranulated white sugar
- 10 gramsFolgers classic decaf instant coffee crystals
- 2 cupsheavy cream
- 1½ teaspoonsvanilla extract
- 4 ouncestoffee bits optional
- 4 ounceschocolate chips optional
- 1½ tablespoonsvodka/rum, for creamier texture optional
Equipment
- KitchenAid mixer
- Ice cream maker attachment
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Preparation
Make sure the freezer bowl is in the freezer for a minimum of 15 hours.
- 5 mins
Combine milk and sugar in a saucepan over medium heat. Stir until sugar dissolves and mixture just begins to simmer. Remove pan from heat.
- 15 mins
Add instant coffee and stir to mix together. Set aside until mixture cools and instant coffee is dissolved.
- 1 min
In a separate bowl, stir together heavy cream and vanilla extract (and optionally alcohol of choice).
- 1 min
Once coffee mixture is cooled, stir into cream mixture.
- 1 hr
Cover with plastic wrap directly on top of the mixture, and refrigerate for a minimum of 1 hour.
- 25 mins
Start the mixer, add the ice cream mixture, and mix for 25-30 minutes. Add any optional mix-ins in the last 5 minutes.
- 4 hrs
optional
The ice cream will be at a soft serve consistency. To solidify, scoop the ice cream into a shallow container, cover, and place in the freezer for 4 hours.
Notes
You can use any other ice cream maker if you don't have a KitchenAid, just follow the product instructions for yours.
Use your favorite instant coffee of choice, adjust quantity to your liking. This recipe results in a well-balanced coffee flavor without being too powerful. A good alternative is 4-5 packets of Starbucks Via Instant Italian Roast.
You can use up to 3 Tbsp of alcohol per quart to make your ice cream softer and creamier.
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