Rich, ultra-creamy, with a bold coffee flavor — this is the best homemade coffee ice cream recipe! It's easy to make with only 7 ingredients and is better than store-bought or ice cream parlor varieties.
Warm half and half, sugar and salt in a medium saucepan over medium heat, whisking to dissolve sugar.
Beat egg yolks in a small mixing bowl, add ½ cup of the warm mixture to the egg yolks and whisk to combine. Then add that mixture to the half and half on the stovetop.
Whisk in coffee granulates until dissolved.
Cook over medium-low heat stirring constantly until the mixture thickens slightly – just barely sticking to the back of a spatula or until it reaches 170 degrees F.
Place the heavy cream into a bowl with a fine mesh strainer on top of the bowl.
Strain the custard into the heavy cream. Discard what is left on the strainer.
Add vanilla extract, stir to combine.
Transfer to an airtight container and cool completely in the fridge (preferably overnight).
Pour mixture into an ice cream maker and churn until frozen (about 30-40 minutes).
Transfer to an airtight container and freeze completely, about 4 hours.
Video
Notes
Ingredient Substitutions
Half and half/heavy cream. This recipe calls for 3 cups of liquid dairy. You can change the ratios of half and half : cream if desired, as long as the total amount equals 3 cups. You could also substitute some of the liquid with whole milk.
Granulated sugar. Organic cane sugar works well in place of white granulated sugar.
Fine sea salt. if using iodized salt, reduce the amount by half.
Pure vanilla extract. I don't recommend using imitation vanilla. However vanilla bean paste is a good substitute.
Instant Coffee. High quality instant coffee is worth purchasing to make this recipe. Both caffeinated and decaffeinated work well.
StoreStore this coffee ice cream in a freezer-friendly container for up to 3 months. Here are some of our favorites: