Homemade Coffee Ice Cream – A Dreamy Treat

 

Ingredients:

2 cups heavy cream

1 cup whole milk (or unsweetened almond milk for low-carb)

¾ cup granulated sweetener (erythritol, monk fruit, or allulose for sugar-free)

2 tbsp instant coffee or ½ cup strong brewed espresso (cooled)

1 tsp vanilla extract

4 egg yolks

Pinch of salt

Instructions:

1. Heat the base: In a saucepan over medium heat, combine the milk, half of the cream, sweetener, and coffee. Stir until dissolved and warm (do not boil).

2. Whisk the eggs: In a separate bowl, whisk the egg yolks. Slowly add a ladle of warm milk mixture while whisking (tempering).

3. Thicken the custard: Pour the egg mixture back into the saucepan, cooking over low heat until thickened (about 170°F or coats the back of a spoon). Stir constantly.

4. Strain & chill: Strain through a sieve into a bowl, add the remaining cream and vanilla, then chill in the fridge for at least 4 hours.

5. Churn & freeze: Pour into an ice cream maker and churn according to instructions. Transfer to a container and freeze for 2+ hours for a firmer texture.

👉 No ice cream maker? Freeze the mixture, stirring every 30 minutes for 3 hours to prevent ice crystals.

Would you add mix-ins like chocolate chips or nuts? 🍫🥜