Coffee Ice Cream

    (8)
    7 hours 30 min

    This coffee ice cream is creamy and packed full of flavour. It's the perfect summer treat to enjoy all year round. For best flavour use Turkish or Greek coffee.


    13 people made this

    Ingredients
    Serves: 8 

    • 350ml water
    • 400g caster sugar
    • 350ml double cream
    • 350ml milk
    • 6 egg yolks
    • 3 tablespoons instant coffee granules
    • 2 tablespoons finely ground coffee (optional)

    Method
    Prep:10min  ›  Cook:20min  ›  Extra time:7hr freezing  ›  Ready in:7hr30min 

    1. Bring the water and sugar to the boil in a saucepan over high heat until the sugar dissolves and the syrup turns clear. Pour into a double boiler along with the cream and milk. Whisk until the syrup has dissolved into the milk, then whisk in the egg yolks and instant coffee until completely incorporated.
    2. Set the double boiler insert over (but not touching) a pan of gently simmering water. Cook, stirring constantly until the custard has thickened and will stick to the back of a spoon, about 10 minutes. Pour through a mesh sieve into a bowl and stir in the coffee grounds. Refrigerate several hours until cold.
    3. Pour into an ice cream maker and freeze according to manufacturer's instructions.
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    Reviews & ratings
    Average global rating:
    (8)

    Reviews in English (5)

    by
    26

    Creamy & luscious, with great coffee flavor ~ although I did change proportions of several ingredients. Instead of any instant, I used real Turkish coffee, which is ground to the finest grind possible ~ even finer than espresso! The coffee has about 10% cardamom powder added, so it is strongly flavored with it. (Some Turkish coffees have clove added instead, or no spice.) I basically made a Turkish coffee by simmering 3 Tblsp. of fine grinds in only 3/4 cup water with the sugar. The amounts of cream & sugar remained the same, but no more water was added, the milk was increased to 2-1/4 cups, & the yolks reduced to 4. I know! I've changed the original recipe enough & made my own, but it all started with this recipe. Thanks Marilyn Perzik! I highly recommend this unusual ice cream!  -  27 Sep 2009  (Review from Allrecipes US | Canada)

    by
    10

    Well this is the first time I've made ice cream and it turned out very well! It is EXTREMELY rich and creamy! Next time I will use less heavy cream as it does tend to coat the spoon and roof of your mouth. Not sure what the person did who said it tasted like ice... but mine was great! The ice cream was a little soft so I'll try using a little less sugar as I've been told the sugar will soften the ice cream. It is plenty sweet so using less sugar will not adversely affect the taste.  -  03 Mar 2011  (Review from Allrecipes US | Canada)

    by
    6

    I'm not sure why, but this wasn't all that good. Too sweet, I think. And the cream felt heavy and stuck on the roof of my mouth. It wasn't refreshing and yummy like most ice creams, rather it was sicky sweet and cloying. But the flavor itself was really good. (I mean, how can you go wrong...coffee, cream, sugar...yum.) Overcome the proportion and texture issues and this might have promise.  -  13 Mar 2010  (Review from Allrecipes US | Canada)

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