Ingredients
Equipment
Method
- Infuse the Cream with Coffee: In a medium saucepan, combine the heavy cream and whole milk. Add the instant coffee granules or finely ground espresso powder. Heat the mixture over medium heat, stirring occasionally, until it’s just simmering around the edges. Do not let it boil. Remove from heat, cover, and let it steep for about 15-20 minutes to allow the coffee flavor to fully infuse into the cream.2 cups heavy cream, 1 cup whole milk, 2 tablespoons instant coffee granules or finely ground espresso powder
- Whisk the Yolks and Sugar: While the cream is steeping, in a separate medium bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture is pale yellow and slightly thickened.3/4 cup granulated sugar, 4 large egg yolks, 1/2 teaspoon salt
- Temper the Egg Yolks: Slowly and gradually, ladle about half a cup of the warm, coffee-infused cream mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gently raises the temperature of the egg yolks to prevent them from scrambling.
- Combine and Cook the Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining coffee-infused cream. Return the saucepan to medium-low heat. Cook, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens enough to coat the back of the spoon (forming a thin layer that holds its shape when you draw a line through it with your finger). This usually takes about 5-8 minutes. Do not let the custard boil, as this will cause it to curdle.
- Strain and Chill the Base: Once thickened, immediately strain the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled.1 teaspoon vanilla extract
- Chill Your Ice Cream Maker: Prepare your ice cream maker according to the manufacturer's instructions. This usually involves freezing the bowl for at least 24 hours beforehand.
- Churn the Ice Cream: Pour the chilled custard base into your ice cream maker and churn until it reaches a soft-serve consistency. This typically takes about 20-30 minutes, depending on your machine.
- Add the Cookies: During the last 5 minutes of churning, gradually add the crushed chocolate sandwich cookies to the ice cream maker. Continue to churn until the cookies are evenly distributed throughout the ice cream.1 cup crushed chocolate sandwich cookies (like Oreos)
- Harden the Ice Cream: Spoon the churned ice cream into a freezer-safe container. If desired, sprinkle a few extra crushed cookies on top. Cover tightly with a lid or plastic wrap and freeze for at least 4-6 hours, or until firm, before serving.
Notes
To keep your delicious Coffee Cookies and Cream Ice Cream at its best: For optimal freshness and texture, store your homemade ice cream in an airtight, freezer-safe container. Press plastic wrap directly onto the surface of the ice cream before sealing the container to help prevent ice crystals from forming. Properly stored, Coffee Cookies and Cream Ice Cream can be enjoyed for up to 2-3 weeks.
