Traditional Coffee Ice Cream

Certainly! Here's a detailed recipe for **Traditional Coffee Ice Cream**, crafted to be over 600 words. This rich and creamy dessert is perfect for coffee lovers who want that deep espresso flavor in a scoopable treat.

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# **Traditional Coffee Ice Cream**

### *Smooth, Bold, and Brewed to Perfection*

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## **Introduction**

Coffee ice cream is a classic dessert that combines the robust flavor of freshly brewed coffee with the creamy richness of a custard-style ice cream base. Whether served alone or as a pairing with cakes, pies, or brownies, traditional coffee ice cream stands out as a bold and luxurious frozen treat. This recipe uses real coffee (not just flavoring), giving it an authentic, deep flavor that’s both comforting and indulgent.

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## **Ingredients**

### *For the custard base:*

* 1½ cups (360 ml) whole milk

* 1½ cups (360 ml) heavy cream

* ¾ cup (150 g) granulated sugar

* 4 large egg yolks

* 2 teaspoons instant espresso powder (or 1½ tablespoons finely ground coffee)

* 1 tablespoon brewed espresso or strong brewed coffee (optional for deeper flavor)

* 1 teaspoon pure vanilla extract

* Pinch of salt

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## **Instructions**

### **Step 1: Infuse the Coffee Flavor**

1. **Warm the milk and cream:**

In a medium saucepan, combine the whole milk, heavy cream, and half the sugar (about ⅓ cup). Heat over medium heat, stirring occasionally, until the mixture is hot and steaming but not boiling.

2. **Add the coffee flavor:**

Stir in the espresso powder or ground coffee. If using ground coffee, you can let it steep in the hot milk for 5–10 minutes, then strain it through a fine mesh sieve lined with cheesecloth to remove the grounds. This step ensures your ice cream is smooth without grit.

3. **Optional:** For a more intense coffee flavor, add a tablespoon of freshly brewed espresso at this stage.

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### **Step 2: Make the Custard**

1. **Whisk the egg yolks:**

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture becomes pale and slightly thickened.

2. **Temper the yolks:**

Slowly pour about ½ cup of the hot coffee-infused cream into the egg yolks while whisking continuously to temper them. This prevents scrambling.

3. **Combine and cook:**

Pour the egg mixture back into the saucepan with the remaining hot cream. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of the spoon. This usually happens around 170–175°F (77–80°C).

4. **Strain the custard:**

Remove from heat and pour the mixture through a fine sieve into a clean bowl. This removes any bits of cooked egg and ensures a smooth base.

5. **Add vanilla and chill:**

Stir in the vanilla extract and a pinch of salt. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or overnight for best results.

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### **Step 3: Churn and Freeze**

1. **Churn the base:**

Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes 20–25 minutes, depending on your machine.

2. **Transfer to container:**

Scoop the soft ice cream into an airtight container. For smoother storage, press a piece of parchment or wax paper against the surface to prevent ice crystals.

3. **Freeze until firm:**

Freeze for at least 4 hours before serving to allow the ice cream to fully set.

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## **Serving Suggestions**

* Scoop into bowls or waffle cones for a simple treat.

* Pair with chocolate cake or biscotti.

* Top with a drizzle of chocolate syrup and crushed espresso beans for added flair.

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## **Storage**

Store your coffee ice cream in a tightly sealed container in the freezer for up to 2 weeks. If it becomes too hard, let it sit at room temperature for 5–10 minutes before scooping.

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## **Tips and Variations**

* **Decaf Option:** Use decaffeinated espresso powder if you want the flavor without the buzz.

* **Swirls and Mix-Ins:** Add chocolate chips, caramel ribbons, or crushed cookies during the last few minutes of churning.

* **Boozy Boost:** Stir in a tablespoon of coffee liqueur like Kahlúa for added depth and a softer texture.

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## **Conclusion**

This Traditional Coffee Ice Cream recipe is a go-to for anyone who appreciates bold coffee flavor wrapped in creamy indulgence. The real espresso base, combined with the silky texture of a custard ice cream, makes this a gourmet experience in every bite. Whether served on its own or with your favorite dessert, it's a timeless classic that's easy to make and hard to resist.

Would you like a printable version or a no-egg alternative?