Coffee Ice Cream

It’s damp and chilly outside right now. And it’s supposed to stay that way for the rest of the week. Jay is sick, the bambino is still getting over his cold or whatever it is that’s going around. It seems like just about everyone is ill in some fashion or another.

Coffee Ice Cream

And it seems like it’s been going on all winter. I assume that because it’s a small town, and my social circle is so much smaller than it was when I lived in Ohio, it seems like these sorts of things are magnified. It was easier to isolate myself in the big city. Of course, I also didn’t have a child back then, and as everyone knows, kids are germ-magnets.

Coffee Ice Cream

In spite of the damp chill in the air, I made some coffee ice cream. The base is cooked because it contains eggs, which make it richer than a base of just half and half and heavy cream.

Coffee Ice Cream

I am one of those oddballs who will eat ice cream year-round. I actually prefer it in winter, because of the richness and heaviness. In the summer, it’s almost too much. I’d rather have an iced coffee.

Coffee Ice Cream

Coffee Ice Cream



In a medium saucepan, combine all the ingredients, except the whipping cream. While whisking constantly, cook over medium heat until thickened or until the mixture reaches 165 degrees F. Pour into a heat-proof bowl, straining through a fine-mesh strainer if necessary to remove any lumps.

Cover and refrigerate overnight.

In a chilled bowl with chilled beaters, whip the heavy cream until soft peaks form. Fold the cream into the coffee base, then process in an ice cream maker per manufacturer's directions. Spread the ice cream in a container, cover, and allow to ripen in the freezer for at least 2 hours before serving.

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Maybe by the end of the week, everyone will be healthy again, which would be nice, as it’s supposed to warm up a bit.

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3 Replies to “Coffee Ice Cream”

  1. Pingback: Coffee Ice Cream from Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota - Yum Goggle

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