Description
A creamy, bold-flavored coffee ice cream made with a rich custard base, real coffee, and simple ingredients. This halal-friendly dessert is smooth, scoopable, and perfect for coffee lovers.
Ingredients
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2½ cups (600 ml) whole milk
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1½ cups (300 g) granulated sugar
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⅛ teaspoon salt
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2 tablespoons instant decaffeinated coffee granules (or ½ cup strong brewed coffee — omit ½ cup milk if using this)
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6 egg yolks
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2¼ cups (540 ml) heavy cream
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1½ teaspoons vanilla extract (halal or alcohol-free)
Instructions
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In a medium saucepan, combine milk, sugar, salt, and instant coffee. Heat until steaming, not boiling.
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In a separate bowl, lightly beat the egg yolks. Slowly whisk in half the hot milk to temper.
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Pour egg mixture back into saucepan. Cook over medium heat, stirring, until mixture thickens (about 5 minutes).
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Strain the custard through a fine-mesh sieve into a clean bowl.
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Cover with plastic wrap pressed directly on the surface. Chill for at least 2 hours or overnight.
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Stir in heavy cream and vanilla. Churn in an ice cream maker according to your machine’s instructions.
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Serve soft or freeze until firm (2–4 hours) for scoopable texture.
Notes
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Use decaf or regular coffee depending on your preference.
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Chill custard completely before churning to ensure smooth texture.
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Store in an airtight container, covered with parchment, up to 2 weeks.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American