For a dinner party that we had recently at our house there was no question for dessert that I was going to make homemade ice cream. The more important question was which flavor was I going to make? Initially I thought to make peach ice cream, then I thought that I was going to get fancy and make three batches and serve Neapolitan (scoops on vanilla, chocolate and strawberry). However, I was not going to have enough time. In the end I decided to go with Coffee Ice Cream, a flavor that is refined, well suited for an adult only dinner and for only one flavor is deep and rich in its complexity.
Homemade Coffee Ice Cream Topped with a Chocolate Covered Espresso Bean
Now that I knew I was going to make Coffee Ice Cream, which recipe was I going to shamelessly modify and use in the KitchenAid Ice Cream Maker. There is no lack of coffee ice cream recipes on the internet. In the end I selected Emeril Lagasse’s Coffee Ice Cream Recipe as a starting point mostly because he used instant coffee as the flavoring versus steeped or brewed coffee, both with can vary widely in strength and flavor.
Ingredients:
- 2 Cups Whipping Cream
- 2 Cups Half-N-Half
- 3/4 Cup White Sugar
- 2 Tablespoons Instant Coffee Granules
- 6 Egg Yolks
- 1/8 Teaspoon (heavy pinch) Table Salt
Preparation:
- Heat on medium the 2 Cups of Hal-N-Half in a sauce pan stirring regularly until it is hot and steaming, but not boiling. Set the sauce pan to the side.
Half-N-Half In Sauce Pan to be Heated
- In the KitchenAid mixing bowl, add the egg yolks, sugar and instant coffee and mix for two minutes on speed setting 2.
Dry Ingredients for Homemade Coffee Ice Cream in Mixing Bowl
Dry Ingredients for Homemade Coffee Ice Cream Mixed Together
- Add the heated Half-N-Half to the mixing bowl and mix for another two minutes on speed setting 2.
- Transfer the entire contents back to the sauce pan and heat on medium, stirring regularly until small bubbles appear at the edge of the sauce pan. Do not allow the ice cream batter to boil.
Coffee Ice Cream Batter Being Heated in Sauce Pan
- Once bubbles form transfer the ice cream batter to a large bowl through a wire sieve to screen any undissolved instant coffee granules.
Coffee Ice Cream Batter Being Strained for Solids
- Then add the whipping cream, salt and thoroughly mix all ingredients together.
Homemade Coffee Ice Cream Batter Ready to be Chilled
- Cover the bowl and place in the refrigerator for at least eight hours (highly recommended to chill overnight for more than eight hours).
- Follow the instructions provided by KitchenAid to set up the ice cream maker attachment. Once the churning paddle is turning on speed setting 1 then pour in the coffee ice cream batter.
Coffee Ice Cream Batter Just Into KitchenAid Bowl
- Between 15 – 20 minutes later the ice cream batter will have transformed into soft serve ice cream.
Homemade Coffee Ice Cream Ready to be Packed
- Scoop into air tight containers and place in the freezer for at least four hours in order for the ice cream to properly set.
To date, I have made Date, Peach and Vanilla ice cream and all have been well received. However, the Homemade Coffee Ice Cream made for the dinner party was real success. The dinner guests are friends that I have known for many years and desserts are not necessarily the course in which seconds will be eaten. However, to a person everyone readily accepted another helping Homemade Coffee Ice Cream.
Whether you use a KitchenAid Ice Cream Maker or another homemade ice cream maker, using the original recipe without deviation or follow the ingredients and instructions in this post you are sure to be successful in making Homemade Coffee Ice Cream.
Loading tweets...
3 comments
Gill
September 21, 2012 at 6:19 am (UTC -5) Link to this comment
I was there! It was delicious!!!
cecelia
September 21, 2012 at 6:46 am (UTC -5) Link to this comment
I’m surprised you didn’t just temper the eggs; they would have heated to the needed temperature but cooling time would have been reduced.
I’ve always wanted to make coffee ice cream, but couldn’t bring myself to buy instant coffee. Did you use the swanky star buck brand or run of the mill?
Nice ice cream attachment… did you find you couldn’t live without one?
C
Bill
September 21, 2012 at 6:56 am (UTC -5) Link to this comment
Cecelia,
You are going to have to explain to me the tempering process. This concept of tempering the eggs and not having to wait for the entire ice cream batter to chill is out of my comfort zone of making homemade ice cream.. In order for the instant coffee granules to dissolve, some heat has to be applied to the liquid. No swanky instant coffee in this ice cream. I think I purchased instant coffee from the Super HEB. You are correct, after borrowing your ice cream attachment for the KitchenAid, I could not do without and Marah got one for my birthday.
Bill