Coffee ice cream made with the ice cream maker, as delicious as the one from the café. Easy to make, everyone will surely like it, obviously if you like coffee. At my house, it was gone in an instant… you can serve it plain or garnished with whipped cream and it’s a thrill! If you also have an ice cream machine, save the recipe and prepare this ice cream as soon as possible.
Other homemade ice cream recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: about 1.65 lbs of ice cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Coffee Ice Cream
- 2 cups cups whole milk
- 2/3 cup cup fresh liquid cream
- 3 tbsp tbsp powdered milk (skim)
- 1/2 cup cup sugar
- 1 oz oz dextrose
- 2 tbsp tbsp coffee (prepared with the moka pot)
- 1 tbsp tbsp instant coffee
- 1 tsp tsp carob seed flour
Tools
- Ice Cream Maker
- Immersion Blender
- Thermometer kitchen
- Scale precision
Preparation COFFEE ICE CREAM
Prepare the coffee with the moka pot or coffee machine and weigh 2 tbsp.
In a bowl, mix the powders: sugar, dextrose, powdered milk, and carob seed flour.
In a saucepan, mix the milk and cream, then place the saucepan on the stove and bring to a boil. As soon as the milk reaches a boil, pour it over the powders and mix until fully combined.
Pour the mixture back into the saucepan, return to the stove, and heat to 185°F (a kitchen thermometer is required). Maintain this temperature for 2 minutes. I use the gas stove and, to maintain the temperature, I use a heat diffuser: as soon as the mixture reaches 185°F, I turn off the stove and the heat diffuser, which has accumulated heat, maintains the temperature for a couple of minutes.
Remove the mixture from the heat, pour it into a bowl (preferably steel), and let it cool for a few minutes, then add the liquid coffee and instant coffee. Blend everything with an immersion blender for about a minute at maximum speed.
Cover the bowl with a lid or a sheet of plastic wrap, place it in the refrigerator, and let it cool and mature for at least 4 hours, preferably overnight.
When ready, place the mixture in the ice cream maker and let it churn for the necessary time; it depends on the ice cream maker you have, but usually, it takes 30-40 minutes.
Pour the coffee ice cream into a container and place it in the freezer for about an hour before serving.
Notes
To get good ice cream, 3 ingredients are needed, which I mentioned in this recipe: dextrose, skimmed milk powder, and carob seed flour. There are other ingredients that can replace them, but these are the ones I use. Let’s see what they are for and where to buy them.
DEXTROSE replaces part of the sugar and helps prevent the formation of ice crystals. You can buy it in pastry supply stores.
SKIMMED MILK POWDER is milk with the liquid part removed and is used to balance the solid part of ice cream. You can buy it in pastry supply stores but also in well-stocked supermarkets.
CAROB SEED FLOUR (not to be confused with regular carob flour) is a natural thickener, and you can buy it in pastry supply stores, but it is often also found in pharmacies and organic shops.
For convenience, you can easily find everything online.
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