Ingredients
Equipment
Method
Steep and dissolve the coffee base
- Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming; then steep for 15 minutes and strain out the beans. Visual cue: the liquid should look steamy throughout before you start the timer.
- Whisk instant espresso powder into the warm coffee mixture until fully dissolved. Visual cue: no darker specks should remain on the surface.
Cook the custard to set the base
- Whisk egg yolks and granulated sugar until pale, then slowly whisk in the hot coffee cream. Visual cue: the mixture should lighten in color as it thickens slightly from the added heat.
- Return the custard to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon at 175F. Visual cue: draw a finger across the spoon—if it leaves a clear track, it’s ready.
Chill, churn, and freeze
- Strain the custard, then stir in vanilla extract and salt. Visual cue: the final base should look smooth and uniform after straining and mixing.
- Cool the custard completely over an ice bath. Visual cue: the bowl should cool quickly with visible condensation forming on the outside.
- Refrigerate the custard for at least 4 hours until thoroughly chilled. Visual cue: it should feel cold all the way through when you swirl the container.
- Churn the chilled custard in an ice cream maker, then freeze until firm. Visual cue: the texture should thicken during churning and set solid in the freezer.
Notes
Pro tip: keep the custard at medium-low and stir constantly so the yolks thicken smoothly without scrambling. Refrigerate for up to 3 days in an airtight container; it freezes well for up to 2 months (thaw in the fridge 10–15 minutes before scooping). For a dietary swap, use lactose-free milk instead of whole milk to reduce lactose while keeping the custard texture.