Coffee Ice Cream

Preparation info

  • Makes 1 quart ice cream to serve

    6 to 8

    • Difficulty


Appears in

The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook

The Cookbook Library

By Anne Willan

Published 2012

  • About

Menon’s coffee ice cream is deliriously rich, a perfect balance of cream and fragrant coffee, simpler to make than the usual custard. We are accustomed to less sugar nowadays, but if you reduce the amount, the ice cream consistency is less unctuous.


  • 2 cups (500 ml) very strong brewed espresso
  • cups (225


Put the coffee and sugar in a saucepan and heat gently, stirring until the sugar dissolves. Stir in the cream and bring the mixture just to a boil. Let it cool for 2 minutes, skim, then repeat the boiling and cooling 7 to 8 times, skimming as needed.

Let the coffee cream cool completely, then freeze in the ice-cream maker. Transfer the ice cream to a chilled bowl, cover tightly, and sto