Coffee Ice Cream
Ingredients
Directions
Make the base
Steep 1 pound coarsely ground coffee with 1 pint cream, letting it just miss the boil.
Strain through a thin muslin, squeezing hard.
Add ½ cup sugar, stir until dissolved.
When cold, add the remaining pint of cream.
Freeze
Freeze.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Coffee (in the method)
- Provides the main flavour, extracted into the cream by steeping.
- Cream
- Adds fat for a rich, smooth texture once frozen.
- Sugar (in the method)
- Adds sweetness and softens the frozen texture so it scoops more easily.
The step that matters
Steep just below the boil. Holding the cream and coffee just under boiling extracts flavour efficiently. Boiling can scorch the coffee and dairy, leaving a bitter, burnt taste in the finished ice cream.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More coffee ice cream recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.