Coffee Ice Cream

I got an ice cream maker last month and I didn’t buy any ice cream cookbook. And I have never seen an ice cream maker before until one was delivered to my doorstep. And I did the unspeakable, I used the unit without reading the manual that came with it. Naturally, I got all panicky when my sorbet was still as runny as melon juice. I was in the verge of tears, worrying that I have spent that stupid amount of money on a broken machine. Then I manned up, googled coffee ice cream and this one popped right on top. Or second, I couldn’t remember, but it was pretty high top. Simply Recipe’s post on David Lebovitz’s ice cream book, The Perfect Scoop. I read it more than 10 times, word by word, and tried it out. It turned out perfect the first time. Then the second time I added a couple of spoonfuls of Amarula cream. Another batch of heaven in the freezer.

Mother complains loudly about how rich and sweet it was. I really didn’t want to ruin the recipe that is so perfect already. The next time I made this, I had to bake fresh rolls so she could enjoy the ice cream with bread rolls.

And yes, I am ashamed of “stealing” David’s recipe off the web. But I am buying the book. Really.

These are the ingredients. Fresh coffee beans, egg yolks, sugar, heavy cream and milk. Salt, vanilla extract and finely ground coffee.

In a medium saucepan, combine milk,

1/3 of heavy cream.

Coffee beans.

Sugar and a pinch of salt.

Bring all these to steamy hot but not boiling.

When the mixture is warm, cover the pan and let steep in room temperature for an hour.

For the remaining cream, put it in a medium metal bowl, set on ice over a larger bowl with a strainer on top. Set aside.

After an hour, bring the coffee bean mixture back on to the stove and re heat it until steamy but not boiling, again.

Whisk egg yolk in a separate bowl.

Slowly pour coffee bean mixture into the egg mixture and whisking quickly so that the warm milk temper the yolk instead of cooking it.

Pour everything into the yolk bowl.

Pour everything back into the pan and cook over low heat with heat proof spatula, preferably flat bottom. I don’t have it, so I had troubles scraping the bottom of the pan for egg residue.

Cook over steady heat for about 10 minutes.

It is done when you can run your finger across the spatula and can see a line forming.

Pour the coffee mixture into the iced cream. Use a spoon to push the the mixture through the strainer to get every single drop of the delicious coffee-infused-cream

Add vanilla extract and fine ground coffee.

Stir well until everything mixed together. Let chill thoroughly in the refrigerator. I spent 2-4 hours chilling

Transfer the chilled mixture into container of an ice cream maker.

Process according to instructions. Sit back and relax.

I set the process time to 60 minutes. At the end of the ring, transfer the ice cream to an airtight container and freeze for at least 2 hours.

I really love this. Little bites of heaven.


David Lebovitz's Coffee Ice Cream

David Lebovitz's The Perfect Scoop from Simply Recipes
Makes 1 litre


330 g whole milk
175 g sugar
120 g whole coffee beans
Pinch of salt
330 g heavy cream
5 egg yolks
1/4 teaspoon vanilla extract
1/4 teaspoon finely ground coffee (press grinds through a fine mesh sieve)


In a saucepan, heat milk, sugar, coffee beans, salt, and 110 g cream until steamy, but not boiling, about 5 minutes. Once the mixture is warm, remove from the heat, cover and let steep at room temperature for 1 hour so that the beans slowly infused the milk.

Pour the remaining 220 g cream into a medium sized metal bowl, set on ice over a larger bowl with a strainer rested on top. Set aside for later use.

Reheat the milk and coffee mixture, until again steamy but not boiling. This will take about 5 more minutes.

Lightly whisk egg yolks in a separate bowl. Pour the heated milk and coffee mixture slowly into the egg bowl, whisking quickly and constantly so that the yolks are tempered by warm milk. If you do this too quickly, the egg will be cooked.

Stir the mixture constantly over medium heat with a spatula. Scrape the bottom as much as you can because the some of the egg yolks would separate from the custard and form thin layer of deposit at the bottom of the saucepan.

Cook the mixture over low heat until it thickens and coats the spatula, about 10 minutes. The mixture is done when you run your finger across the spatula, the mixture forms line and won't run.

Pour the mixture into the cream through strainer. Discard the beans and mix in vanilla, ground coffee and coffee liquor (if using).

Chill the mixture thoroughly in the refrigerator for 2-4 hours, then freeze it in your ice cream maker according to the manufacturer's instructions.

Simply Recipe’s Coffee Ice Cream – original post

David Lebovitz Ice Cream Making – for more ice cream recipes

| More |

27 Responses to “Coffee Ice Cream”

  1. 1

    Christine — March 30, 2011 @ 9:48 am

    You mean eat it with bread rolls just like es krim medan? My husband thinks I’m nuts for eating ice cream with bread! haha

  2. 2

    sweet road — March 30, 2011 @ 9:53 am

    My friend has the perfect scoop and whenever I see her over the summer she has a million delicious ice creams made and they are always so creamy… way better than any store bought ice cream! I can’t imagine this one would be any different!

  3. 3

    pigpigscorner — March 30, 2011 @ 2:21 pm

    I recently got an ice-cream maker too and I bought David’s book!

  4. 4

    Helena — March 30, 2011 @ 2:26 pm

    I’m totally in love with that picture of adding the sugar – so gorgeous. How do you take such amazing pictures?
    Oh and buying The Perfect Scoop will be the best thing you’ll do in a long time, this book is like my bible. Even though my thighs are not as happy :-P

  5. 5

    Tastes of Home (Jen) — March 30, 2011 @ 8:08 pm

    Coffee ice cream is one of my all-time favourites! Gorgeous photos and makes me want to buy an ice-cream maker and also the book! :D

  6. 6

    Laura — March 30, 2011 @ 10:31 pm

    Coffee ice cream is my favorite flavor, preferably with crushed oreos. I just bought (finally) The Perfect Scoop so now I am extra excited. But I just hope we can find the ice cream maker-after several moves it has currently gone missing.

  7. 7

    OohLookBel — March 31, 2011 @ 7:53 pm

    I *dream* of owning an ice cream maker one day! Great ice cream flavour you have there. Have you tried David Lebovitz’s candied bacon? It would go so well with it.

  8. 8

    Indrahalim — March 31, 2011 @ 8:43 pm

    nyammm this one ice cream with bread is the best haha.. really want to try to make..but no ice cream maker :(

  9. 9

    Eva — March 31, 2011 @ 11:14 pm

    This looks absolutely lovely, I love the shade of brown! It sounds delicious too, I love coffee in ice creams, such a wonderful pairing of flavors :)

  10. 10

    Vivienne — April 1, 2011 @ 1:39 am

    ive never seen coffee beans cooked like this before without being grounded! awesome! so wish i could have a few scoops of this right now!!

  11. 11

    Kathleen — April 1, 2011 @ 5:34 pm

    What’s the address……I’ll be over in a minute!!!! Coffee Ice Cream… favorite for decades now!! Thanks for such a great post!! Nice photos, just yummy!!

  12. 12

    Alisa — April 2, 2011 @ 11:10 am

    This is wonderful! I have to try this soon when summer comes. Love your step-by-step photos.

  13. 13

    Jenn@eatcakefordinner — April 2, 2011 @ 9:46 pm

    Great step-by-step photos! I can only imagine how amazing homemade coffee ice cream must be? I have got to get myself an ice cream maker ASAP.

  14. 14

    Ananda Rajashekar — April 3, 2011 @ 7:34 am

    First time here, Gosh this is the ice cream to die for :)

  15. 15

    Sanura @ — April 3, 2011 @ 12:07 pm

    Love the addition of finely ground coffee toward the end, for it will intensify the flavor more. It’s a delicious recipe that I will bookmark for the future.

  16. 16

    heather — April 3, 2011 @ 12:39 pm

    Made a batch of this last night — great minds think alike! This is definitely one of our favorite “Perfect Scoop” recipes (definitely worth snagging the entire book); one we turn to time and time again. We’ve started using decaf beans though, otherwise we’re too hyper to sleep if we eat it near bedtime. I like your idea of adding liqueur. Haven’t heard of Amarula before, nor do I think I’ve seen it at the market. Maybe I could sub Amaretto or Kahlua.



  17. 17

    Dee D. — April 5, 2011 @ 2:57 pm

    I love coffee ice cream, and yours looks delicious! I love the pictures too :)

  18. 18

    Mark@SeasonWithSpice — April 15, 2011 @ 3:08 am

    Hi Jun,

    Really great shots, especially of the process. Not many sites take the time to show each step like you do.

    I bought an ice cream maker last year after I learned that most of the ice cream in Asia is made from processed palm oil (little or no milk at all in it). Crazy.

    Good point about a heat resistant spatula. A plastic one works great to prevent the mix from sticking to the bottom of the pot. Also, the mix gets transferred so many times between bowls, pot, and container, that a plastic spatula will help to prevent wastage.

    Just a couple comments on the recipe. I have to agree with your mom, I think the end result will probably taste too rich (too many egg yolks) and too sweet (too much sugar). Try using 3 egg yolks and 100g of sugar instead. And cut the salt (already enough salt in milk & cream).

    Also, try adding in 1/4 tsp of gelatin powder (or equivalent) to act as a stabilizer, to make it creamier. Makes a world of difference, especially after freezing.

    Can’t wait to see more ice cream recipes on indochine kitchen. Maybe using a local Indonesian flavor?

    • Jun replied: — April 20th, 2011 @ 10:05 am

      Ice cream with Indonesian flavor? Maybe something with lime and kaffir lime leaves, or coconut with jackfruit. I should really experiment more ..

  19. 19

    Mark@SeasonWithSpice — April 25, 2011 @ 10:15 am

    Hi Jun,

    Kaffir lime leaves sound like a great idea for ice cream. I’m trying to think of another ingredient to mix with it. Maybe we can have a friendly ice cream making challenge – Indonesia vs Malaysia – with the only required ingredient of kaffir lime leaves? Would be interesting to see what we both come up with.

  20. 20

    kitchen cookware — May 10, 2011 @ 5:47 am

    Delicious! What a mouth watering recipe! I can not wait more for this and would like to try it right now.
    Thanks! Keep posting.

  21. 21

    Truffle Honey » Coffee Ice Cream — December 28, 2011 @ 8:15 pm

    [...] while I’m pretty happy with the photos I took of this ice cream, the photos here might make you [...]

  22. 22

    Oda rece si dulce « Rara Avis — February 29, 2012 @ 2:03 am

    [...] Foto EmailLike this:LikeBe the first to like this post. Posted in: De gustat, Eu – buricul Universului [...]

  23. 23

    All things Coffee | Bonjour Chérie — November 26, 2012 @ 6:32 am

    [...] But the truth is, I’d much rather snack on yummy coffee ice cream, like the one below. Jun over at Indochine Kitchen made it from scratch! It looks a little time consuming, but I may need to add ice cream maker to my [...]

  24. 24

    Oda rece si dulce | Rara Avis — March 12, 2013 @ 7:18 am

    [...] Foto 2012-02-29 anne Share ! [...]

  25. 25

    bojana — May 14, 2013 @ 7:08 am

    this ice cream is awesome. it’s rich in coffee flavour and creamy and smooth and i don’t even have an ice cream maker.
    thanks for the recipe.

  26. 26

    食物心理學|愛吃什麼口味的冰淇淋,訴說妳是什麼樣的人 — September 6, 2015 @ 12:55 am

    [...] kitchen / Indo Chine Kitchen / Love This Pic / Shared Sugar / Home Made Ice [...]

Leave a Comment