This no churn coffee custard ice cream proves that you can, in fact, make custard ice cream without an ice cream maker! While no churn ice creams made with heavy cream and sweetened condensed milk are great and all, I never felt like they tasted like real ice cream. But a no churn ice cream with a custard base? Absolutely, yes. It's thick and creamy, full of coffee flavor, and studded with melt-in-your-mouth chocolate chips - just like any store-bought ice cream! It is a little more complicated to make than standard no churn ice cream recipes, but it is definitely worth it! You're gonna want to make this recipe before summer ends!
Ingredients you'll need to make this coffee custard ice cream:
- Whole Milk: Use whole milk for optimum flavor.
- Heavy Cream: Heavy cream has a higher fat content than whole milk, so it adds even more flavor, but you could also replace it with more whole milk if necessary.
- Espresso Powder: You'll need fine, instant espresso, like this one!
- Vanilla Extract: Never skip out on the vanilla!
- Egg Yolks: You'll need about 5 egg yolks for this recipe. If you aren't sure what to do with the leftover egg whites try one of my macaron recipes or even a cake recipe!
- Granulated Sugar: This recipe calls for just the right amount of sugar, because nothing is worse than overly sweet ice cream!
- Brown Sugar: A little bit of brown sugar (light or dark) gives this ice cream a richer flavor.
- Xanthum Gum: This is what ensures the ice cream comes out smooth and not icy after being frozen.
- Coarse Salt: This is the secret to making a no churn custard ice cream. You'll need the coarsest salt you can find, or alternatively you can use ice cream salt if you can find it.
- Chocolate: For the chocolate chips, use a good quality melting chocolate, whether it's dark or semisweet.
- Neutral Oil: You'll need just a touch of neutral oil, like vegetable oil or light tasting olive oil, to give the chocolate that melt in your mouth quality even after being frozen.
Other summer bakes you don't want to miss out on!
- No Churn Graham Ice Cream with Brownie Fudge Swirl
- Stone Fruit Galette
- Mixed Berry Pie with Cardamom Rye Crust
- Pina Colada Cake with Coconut Swiss Meringue Buttercream
- Small Batch Lemon Bars with an Almond Shortbread Crust
A few tips to make this coffee ice cream:
- It's a little tricky to tell when milk is simmering, so a good rule of thumb is to simply bring it to about 195-200 degrees F.
- It's super important to whisk the egg yolks and sugars together for several minutes until pale in color. If not, the sugar may start to cook the egg yolks.
- Just like your elementary school science project - the ice cream is shaken up in a bag with ice and coarse salt! This helps to bring the temperature of the custard down quickly, giving it that smooth, creamy store-bought ice cream quality!
- It's okay to take a break for a few minutes while shaking the custard, just place it in the fridge while you rest your arms. You also may need to replace the ice and salt if it has melted.
Happy baking! x
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No Churn Coffee Custard Ice Cream
Description
This custard ice cream is thick and creamy, full of coffee flavor, and studded with melt-in-your-mouth chocolate chips - just like any store-bought ice cream!
Ingredients
Scale
- 454g whole milk
- 454g heavy cream
- 20g espresso powder
- 2 tsp vanilla extract
- 80g egg yolks (about 5)
- 130g granulated sugar
- 38g brown sugar
- ½ tsp xanthum gum
- ½ tsp salt
- 3 tbsp coarse salt
- 100g dark chocolate
- 15g neutral oil
Instructions
- In a large saucepan, combine the milk, heavy cream, espresso powder, and vanilla extract and heat over medium heat. Bring to a simmer or until it reaches about 195-200 degrees F.
- While the milk is coming to temperature, in a medium bowl whisk together the egg yolks, granulated sugar, brown sugar, xanthum gum, and salt for 2-3 minutes until pale in color.
- Once the milk is warm enough, pour half into the egg yolk mixture while simultaneously whisking to temper the egg yolks. Whisk for another 30 seconds or so and then pour it back into the saucepan and turn the heat down to low. Whisk the mixture constantly until it reaches 170 degrees F. Transfer the custard to a bowl and allow to cool to room temperature.
- While the custard is cooling, make the chocolate chips. Heat the chocolate and oil in the microwave in 20 second intervals until completely melted and smooth. Pour onto a small baking sheet lined with parchment paper and spread it out as a thin as possible. Place in the freezer until ready to use.
- Once the custard has cooled down enough, pour into a plastic bag and place in another plastic bag for extra security. Fill a separate plastic bag with ice and add the 3 tablespoon of coarse salt. Place the plastic bag with the custard mixture inside with the ice, laying it as flat and even against the ice as possible. Shake the bag for about 30 minutes, or until the custard has become very cool and has thickened slightly. It's okay to take a break for a few minutes while shaking, just place it in the fridge while you rest your arms. You also may need to replace the ice and salt if it has melted.
- Transfer the custard to a loaf pan. Cut up the frozen chocolate into small chunks and stir in the custard ice cream. Place in the freezer overnight.
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