Homemade Coffee Ice Cream is a simple, uncooked recipe for ice cream flavored with instant espresso. It’s written for a small quart-size ice cream freezer. Keep reading to find out how and why I can make this in the car on the way to a party.
My favorite ice cream maker is a Donvier. Have you seen one? It’s small (1.25 quarts) and has a hand crank. But it works great! (I have not been paid to write this. I just love it and want you to know about it.)
A Donvier Manual Ice Cream Maker is non-electric, which makes it portable. Yes, that’s why I’ve been known to churn ice cream in the car on the way to a party. Although it won’t have the opportunity to harden like normal in the freezer for a few hours, soft-serve is still mighty delicious.
Want to see a Donvier in action?
You can see Martha Stewart demonstrating one here.
I wouldn’t blame you if you’re thinking it’s too much trouble to sit for 30 minutes and turn the paddle. But it’s not like that. You only need to give the ice cream a couple of turns every 3 or 4 minutes in the beginning. As the ice cream freezes harder, you’ll need to turn it less and less–like once in 10 minutes.
Typically, I start my ice cream and proceed with another task in the kitchen, stopping once in awhile to give it a turn. In fact, I’ve even carried it back to my laundry room or upstairs to my desk and turned it periodically as I carry on with business.
Moreover, it’s a great job for children. They really can’t mess it up.
Coffee is my favorite ice cream flavor. However, if you don’t share my passion, leave the coffee out for a tasty vanilla ice cream. Simply add a teaspoon or two of vanilla extract. It’s also delicious with chopped fresh fruit or chocolate chips.
Adapted from the Sweet Cream Base recipe published in Ben & Jerry’s Homemade Ice Cream & Dessert Book.
- 2 eggs
- 2/3 cup sugar
- pinch salt
- 1 cup 2% or whole milk
- 2 cups heavy or whipping cream
- 1 tablespoon instant espresso
- 1 tablespoon vodka (to keep it from freezing too hard)
- Blend eggs and sugar in a medium mixing bowl.
- Whisk in salt, milk, cream, and instant espresso. Chill overnight if you have time. If not, go to the next step.
- Add vodka, if using. Pour into ice cream maker and freeze.
If left in the freezer over 24 hrs, ice cream may become hard and difficult to dip. Let it sit on the counter for a few minutes to soften.
If you need or want to avoid raw eggs, you might consider using a different recipe.
Looking for a "lighter recipe"? Use 2 cups of milk and 1 cup cream instead of 1 cup of milk and 2 cups cream. I do it all the time, and it goes down just as easily. Having said that, it's not quite as rich and creamy as the original.
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Amount Per Serving:Calories: 308 Total Fat: 24g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 117mg Sodium: 64mg Carbohydrates: 20g Fiber: 0g Sugar: 20g Protein: 4g
This post was originally published on Salad in a Jar in August 2009.