Coffee Chip Ice Cream
Coffee Chip Ice Cream combines the bold taste of coffee with the delightful crunch of chocolate chips, creating a creamy and indulgent dessert. This homemade version features a rich custard base made with heavy cream, whole milk, egg yolks, and coffee, making it a coffee lover’s dream. Whether served in a cone, bowl, or as a topping for a warm dessert, this ice cream is the perfect treat for any occasion.
Equipment
- Ice Cream Maker (if available)
- Medium saucepan (for cooking the custard)
- Mixing Bowls
- whisk
- Fine-mesh sieve (for straining coffee)
- Wooden spoon or spatula (for stirring)
- Airtight container (for storing ice cream)
Ingredients
- 2 cups 480 ml Heavy cream
- 1 cup 240 ml Whole milk
- 1/4 cup 25 g Ground coffee or espresso powder
- 3/4 cup 150 g Granulated sugar
- 4 large Egg yolks
- 1/2 cup 90 g Semi-sweet chocolate chips (or coffee-flavored chocolate chunks)
- Optional 1 tsp Vanilla extract
- Optional 2 tbsp Coffee liqueur for an adult twist
Instructions
Infuse the Coffee Flavor
- In a medium saucepan, combine the heavy cream and whole milk. Heat the mixture over medium heat, then add the ground coffee or espresso powder. Stir occasionally until the mixture is steaming but not boiling. Remove from heat and strain to remove the coffee grounds.
Make the Custard Base
- In a separate bowl, whisk the egg yolks and sugar until pale and thick. Slowly pour the hot cream mixture into the egg mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan.
Cook the Custard
- Place the saucepan over low heat, stirring constantly with a wooden spoon. Cook until the custard thickens and coats the back of the spoon (about 5–7 minutes). Be careful not to overcook it.
Chill the Custard
- Pour the custard into a clean bowl and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours, or overnight for best results.
Churn the Ice Cream
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions (about 20–25 minutes). If you don’t have an ice cream maker, freeze the custard in a shallow dish and scrape with a fork every 30 minutes until smooth and firm.
Add Chocolate Chips
- Once the ice cream reaches a soft-serve consistency, fold in the chocolate chips (and any optional add-ins like vanilla or coffee liqueur).
Freeze to Firm
- Transfer the ice cream to an airtight container, cover with plastic wrap, and freeze for an additional 2–3 hours until firm.
Notes
- Coffee Strength: Adjust the amount of coffee depending on how strong you want the flavor. You can also use decaf coffee for a milder taste.
- No Ice Cream Maker? If you don’t have an ice cream maker, you can still make this by periodically stirring the mixture as it freezes, breaking up ice crystals for a smoother texture.
- Sweetness: Taste the custard base before freezing. If it’s not sweet enough for your liking, add a little more sugar.
- Storage: Store the ice cream in an airtight container for up to 1-2 months. Make sure to cover the surface with plastic wrap to prevent ice crystals.