Coffee ice cream is one of my favorite flavors. It’s easy to make at home, contains no eggs; it can also be made without an ice cream maker and with lactose-free or plant-based products for those like me who cannot consume lactose-containing foods. It is soft, aromatic, and perfectly sweet; in short, coffee ice cream without eggs and without an ice cream maker is not only delicious but also the ideal dessert to serve at the end of a meal or as an after-dinner treat instead of the traditional cup of coffee, especially on warm summer evenings.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Hours
- Preparation time: 30 Minutes
- Portions: 5/6 servings of ice cream
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All Seasons
Ingredients
- 5 oz Espresso
- 5 oz Whole Milk
- 1 1/4 cups Liquid Heavy Cream
- 1/2 cup Sugar
- 1 pinch Fine Salt
Preparation
1) Prepare the espresso according to your habits, without sweetening it, and transfer it to a glass or steel container.
2) In a saucepan, heat the milk on the smallest burner and on low flame, without bringing it to a boil. Add the sugar and the pinch of fine salt. Stir to make sure the sugar has completely dissolved, remove from heat, and add it to the coffee.
3) Let the mixture cool down, then transfer the container, well covered, to the fridge for at least two hours. Also, place the bowl and the whisk for whipping the cream in the fridge.
4) When the coffee mixture is very cold, whip the cream (also cold from the fridge). When it starts to thicken, slowly drizzle in the mixture and continue whipping until you get a well-fluffed cream. Transfer the cream into the container, cover it perfectly, and place it in the freezer for about 2 hours.
5) After two hours, take it out, blend it to break up the ice crystals that have formed in the meantime, and put it back in the freezer. Let the coffee ice cream mature for another 12 hours to fully enjoy it.
6) Homemade ice creams are harder than industrial ones, which contain elements that slow down or prevent them from becoming too hard. In our case, it will be enough to take the container with the ice cream out of the freezer 10 to 20 minutes before serving it, depending on the room temperature.
Ice creams and sorbets, just like some desserts, should not be eaten immediately because they need to mature, meaning that the aromas and flavors of the various ingredients should blend perfectly to create that harmony that makes them special to our palate.
Before serving, we can sprinkle our coffee ice cream with a bit of unsweetened cocoa powder.
Bon appetit
