Coffee Ice Cream

A coffee flavor at the end of a meal can be doubly pleasing; it can satisfy the desire for both coffee and dessert. Our coffee ice cream has an intense coffee flavor, much more so than traditional coffee ice cream because we use no eggs and less cream. It may not be quite as smooth, but I find it more refreshing.

Crush the coffee beans with a rolling pin or with the back of a pan. Do not use a grinder or food processor because the resulting grind is too small and it causes the ice cream to take on an unpleasant gray color. I find that decaffeinated beans produce a smoother ice cream than regular coffee beans.


  • 4 1/2 cups whole (4%) milk
  • 1 1/2 cups heavy cream
  • 1/2 cup plus 1 tablespoon granulated sugar
  • 1 1/2 tablespoons corn syrup
  • 1/2 cup decaffeinated coffee beans, espresso roast, crushed
  • 1 1/2 teaspoons coffee extract or instant espresso


  1. In a medium saucepan over medium heat, bring the milk, cream, granulated sugar, corn syrup, and coffee beans to a boil. Boil gently, stirring continously using a rubber spatula, reducing until the mixture has thickened very slightly, about 20 to 25 minutes with sufficient body to provide an enveloping richness, as opposed to a watery milkiness, in your mouth.
  2. Remove the saucepan from the heat, add the coffee extract or instant espresso, and mix just to combine. Using a fine mesh stainless steel strainer, strain the mixture into a large mixing bowl and allow to cool at least 15 minutes, then refrigerate for at least 30 minutes. Discard the coffee beans.
  3. Remove the mixture from the refrigerator. If a skin has formed on the cream, simply stir it back into the mixture. Pour the cooled cream mixture into the container of an ice cream freezer. Freeze according to the manufacturer’s instructions. Reserve the ice cream in the ice cream machine container until needed.
  4. Serve the ice cream within 1 or 2 hours of freezing, as personally made ice cream does not keep well in the freezer—it becomes too hard and grainy.