Description
Rich, creamy, and intensely coffee-flavored, this no-churn ice cream is the perfect cool treat any time of year.
Ingredients
Units
Scale
- 1 1/2 cups (355 ml) milk
- 1/2 cup (118 ml) cream
- 1 vanilla bean
- 3 egg yolks
- 1/2 cup (118 ml) sugar
- 1 cup (237 ml) mascarpone
- 1 tablespoon coffee powder
- 1/4 cup (60 ml) espresso
Instructions
- Pour milk and cream into a deep pan and turn on the heat.
- Slit the vanilla bean in half, scrape the beans using a small spoon, and add them to the pan along with the vanilla pod. Heat, stirring occasionally.
- Whisk egg yolks and sugar together until creamy. Add mascarpone cheese and whisk again.
- Slowly pour 1/4 cup of hot milk into the egg yolk mixture while whisking constantly.
- Pour the egg yolk mixture back into the hot milk pan and mix. Cook over medium heat (approximately 350°F/177°C), stirring constantly, for about 5 minutes, or until the custard is thick and coats the back of a spoon.
- Pour the mixture into a container and place it in an ice bath for about an hour, or refrigerate overnight.
- Add coffee powder and espresso to the custard mixture.
- Freeze the mixture in an ice cream maker according to the manufacturer’s instructions.
Notes
- For a stronger coffee flavor, use freshly brewed espresso and increase coffee powder to 2 tablespoons.
- If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and freeze, stirring every hour for the first 4 hours to prevent large ice crystals from forming.
- To make this recipe dairy-free, substitute full-fat coconut milk for the milk and cream, and use a dairy-free mascarpone alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Churning
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30
- Sodium: 50
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Carbohydrates: 25
- Fiber: 1
- Protein: 5
- Cholesterol: 100