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Homemade Coffee Ice Cream

You will think you died and went to heaven when you taste my homemade coffee ice cream recipe from scratch. 

…and when you make my Oreo Mud Pie with this coffee ice cream – it’s fantastic.  Offering many ice cream recipes and more below.

Homemade Coffee Ice Cream #MissHomemade

Best Homemade Coffee Ice Cream


2-1/2 cups milk
3 TBS instant coffee granules
2/3 cup white sugar
8 egg yolks
2 TBS cornstarch
1 cup heavy whipping cream

Put the milk in a medium heavy based saucepan with the instant coffee granules, and bring just to a boil. Stir often until the granules have dissolved.

Set aside 1/4 of this milk mixture. Stir the sugar into the remaining mixture until dissolved.

In a medium bowl, whisk the egg yolks with the cornstarch. Add the sweetened hot milk mixture, and whisk until smooth.

Pour the custard back into the saucepan, and cook over medium, whisking constantly, just until it comes to a boil and thickens enough to coat the back of a spoon. Your finger will leave a clear trail across the spoon. The custard may curdle if cooked longer.

Take off the heat and stir in the reserved milk mixture until thoroughly combined. Strain the custard into a cold bowl and cover tightly to prevent skin from forming on the surface. Let cool.

If the custard has formed a skin when cooling, whisk it well. Pour the coffee custard into the ice cream machine and freeze until slushy; following the manufacturer’s directions. Meanwhile, chill two large bowls in the freezer.

Pour the cream into one of the chilled bowls, and whisk until soft peaks form. Add the cream to the half-set custard, and continue freezing in the ice cream maker until firm. Freezing time will vary depending on the machine you used.

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