Recipes Desserts Frozen Desserts Ice Cream Coffee Ice Cream 4.0 (3) 4 Reviews Creamy, cold and caffeinated, this ice cream is everything your morning iced coffee should be. Decaffeinated coffee beans work well here too. Slideshow: More Ice Cream Recipes By Anna Painter Anna Painter Anna Painter is a trained culinary professional who has been testing, developing, and writing recipes for a decade. She was an associate editor at Food & Wine. Anna has worked on such freelance projects as The Smitten Kitchen Cookbook and Gluten-Free Girl Everyday. She is currently the culinary manager at Martha Stewart & Marley Spoon. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player What do you need to drink to function every morning? Coffee. What conveniently often comes in coffee flavor? Ice cream. Creamy, cold and caffeinated, this ice cream is everything your morning iced coffee should be. Thus, it is more than appropriate to eat it for breakfast. For those so inclined, decaffeinated coffee beans work well here, too. Photo: Abby Hocking Active Time: 20 mins Total Time: 5 hrs 30 mins Yield: 2 1/2 cups Ingredients 4 large egg yolks 1/2 cup whole coffee beans 2 cups heavy cream 1 cup half-and-half 3/4 cup packed light brown sugar 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract Directions Set a medium bowl in a large bowl of ice water. In another medium bowl, whisk the egg yolks until pale and slightly thickened, about 2 minutes. In a spice grinder, pulse the coffee beans until coarsely chopped. In a medium saucepan, combine the coffee with the cream, half-and-half, sugar and salt. Bring to a simmer and cook over moderate heat, whisking occasionally, until the sugar is completely dissolved and the cream mixture is steaming, about 7 minutes. Very gradually whisk half of the hot cream mixture into the beaten egg yolks in a thin stream, then whisk this mixture into the saucepan. Cook over moderately low heat, stirring constantly with a rubber spatula, until the custard is thick enough to lightly coat the back of the spoon, about 7 minutes; don’t let it boil. Transfer the custard to the bowl set in the ice water, stir in the vanilla and let cool for about 30 minutes, stirring occasionally. Pour the custard through a fine-mesh strainer into another medium bowl and refrigerate until very cold, about 1 hour. Whisk the chilled custard a few times, then scrape it into an ice cream maker. Freeze according to the manufacturer’s instructions. Transfer the ice cream to a plastic container, cover and freeze until firm, at least 3 hours. Make Ahead The ice cream can be frozen for up to 1 week. Rate It Print