This coffee ice cream recipe steeps coffee in cream overnight to make this rich and creamy frozen dessert with added dry milk powder and coffee liqueur.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
303 Calories
Recipe Instructions
Step 1
Combine 1 cup cream and coffee in a container with a lid; stir to combine, seal, and steep in the refrigerator, 8 hours to overnight.
Step 2
Line a fine-mesh sieve with cheesecloth; place over a medium saucepan. Strain coffee-cream mixture through cheesecloth; squeezing cheesecloth to extract as much liquid as possible. Discard cheesecloth and solids.
Step 3
Stir remaining 1 cup cream and 1 cup milk into coffee-cream liquid; bring to a gentle simmer over medium-low heat. Stir in sugar, dry milk powder, and vanilla extract; simmer, 3 to 4 minutes. Off heat, set aside ice cream base.
Step 4
Whisk 2 tablespoons milk and tapioca starch together in a small bowl; stir into ice cream base. Stir in coffee liqueur; cool to room temperature, at least 20 minutes. Refrigerate, 4 hours to overnight.
Step 5
Pour ice cream base into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight, freezer-safe container and freeze until firm, at least 6 hours.
Ingredients
1 teaspoon vanilla extract
2 tablespoons milk
1 cup milk
2 tablespoons coffee-flavored liqueur (such as Kahlua®)
