Decaf ice cream -- what a great idea! I store the canister for my ice cream maker in the freezer, where I keep a can of decaf beans, too. Why haven't I ever thought to put those two things together?!

According to this recipe you stir in finely ground coffee and leave it in. Is that right? I've made decaf coffee ice cream before (for my mother in law who also loves coffee ice cream, but absolutely can't have caffeine), but I infused the custard with coffee and strained it out.

Elise, this is random, but I absolutely LOVE the print on your bowl! Do you know what the brand/print is called?

Thanks!

(and the ice cream looks oh so good, too. Someday I will buy an ice cream maker!)

Coffee is my favorite flavor... but it never occurred to me that it had caffeine in it! Thanks for the info.

Infusing with whole beans versus using instant coffee? I gotta make me some of this.

I discovered David's web site through yours, Elise (belated thanks), and bookmarked a recipe of his for Honey Roquefort ice cream that I'm dying to try. With some roasted pears, perhaps?

Enjoy your holidays!

What type of ice cream maker do you have? In his book - Does he go into the specifics of buying one and what to look for when making a purchase?

I'm with you, Elise, on loving the flavor of coffee, but also needing to sleep at some point. David is such a gem (and funny!), I can't wait to check out the book...my ice cream making this summer is sure to be inspired. Thanks.

Coffee is one of my favorite ice cream flavors, and I've been searching for a recipe which doesn't depend on using liquid coffee (potentially watery/icy), or dried coffee/espresso (potentially odd flavor). Thanks for posting this, Elise; steeping whole beans sounds innovative! One question, though: would 1/4 cup sugar be enough, that is, to balance the bitterness of the coffee?

Elise, this looks so good. My copy is in the mail, so I haven't been able to peruse it thoroughly. But now I know which recipe I'm going to make first, thanks to you!

I love coffee ice cream! It is the base for one of my favorite quick company desserts - coffee ice cream sprinkled with crushed Heath bars and drizzled with Kahlua! Thanks for the tip- I need to check out this book (on second thought, maybe I need to wait until bathing suit weather is over!)

I can already taste scoops of this ice cream pressed into a toasted graham cracker crust. Thank you Elise, this recipe looks marvelous!

You're killin' me here with that picture...even the bowl makes it look more delicious! And I just finished breakfast!

How long does homemade ice cream last? Can it stay in the freezer for a week? Does it start to deteriate like form ice crystals, lose flavor, etc...

Lovely! Coffee is not for me, but I'll love to have with decaf beans! Oh, I just can't thank you enough!!! =)

Dear Dena and Elise,

This design is an Indian motif inspired by Mango. It is traditionally called AMBI design which is the local name for mangoes. This motif / design is very common all over india subcontinent in embroidery, hand block printing, machine printing, on invitation cards and even on pottery as you see here. India is one of the coffee producing and exporting country too.

By the way, I love coffee ice cream and will try this. I appreciate the way this recipe thinks of preserving the flavour of coffee.

Thanks,
GSK

Hi Elise,
I made some coffee ice cream the other day using instant espresso powder. I'll have to try this way next time, looks delish and it's great that you can use decaf beans. Is it possible to use ground beans and pass the steeped cream through a cheesecloth or would I have to use whole beans?

We recently picked up an ice cream maker and this was the first recipe we chose to make. Given that we were a bit impatient the first go around, the texture was more of a coffee milkshake than that of ice cream but the tast was simply divine. Having since gotten a few more sorbets and ice creams under my belt, I thought I would revisit this recipe as a sweet ending for a dinner in honor of my beautiful mother for mother's day.
Rich, creamy and infused with the Italian Roast coffee, this is probably the best ice cream I've ever had. Thank you so much for sharing this recipe. As an aside, I topped off the scoops with some crumbled Musso's almond cookies that I picked up a Corti-Bros in East Sac. It was a great accompaniment.
As always, thank you for the beautiful site and great recipes.

This is THE BEST coffee ice cream I've ever tasted- and that includes all coffee ice cream- store bought, specialty ice cream store made, etc. I almost didn't use this recipe because it seemed a bit complicated- but I'm glad I did! It's not complicated, it just takes some time and dirtying of lots of dishes, but it's sooo worth it! I used the best coffee beans and when I was freezing the ice cream, I added some finely chopped Vahlrona bittersweet chocolate. That little bit of chocolate flavor made it spectacular! Thank you for this recipe- I'll definitely be back to your site when I'm in search of other recipes.

We made this ice cream last night and the results were just as you described. We'll have to check out David's book. We used 1% milk instead of whole milk (since that's what we had) and the product was still very rich. We added pieces of a couple of small Skor bars at the end of the machine freezing cycle (alas, we couldn't find Heath Bars locally). The resulting ice cream had another layer of taste and texture. The next time we do this, we'd be tempted to cut back a bit on the sugar. Thanks for this recipe. What an outstanding site you have!

Elise,

We will be making this for guests tomorrow night.

We only have 4 egg yolks at home - would it completely throw off the ice cream if we were to use 4 instead of 5? We NEVER eat eggs at home, so I don't want to buy another 6 eggs just to get one yolk... but I will if you say that it needs the extra one!

I made the ice cream, and it is very, very good. But the recipe made far less than a quart. Any suggestions?

Holey moley, this is a great ice cream recipe. I made a double batch using my local silverhook brand coffee (Kodiak roast) and g** d*** if this isn't the greatest coffee ice cream I've ever had. Thank you!! -Neil in Anchorage, AK

I have been making home made ice cream for about three years. Typically, I use light cream instead of the double cream and milk called for in this recipe and freeze it in a Lello 1 quart self-contained ice cream maker. I also used home roasted Columbian Popayan coffee beans.

( BTW...if you've never had home roasted coffee you are missing out on one of lifes' truly great pleasures. It's less expensive to buy and ship green beans and roast them at home).

The results were outstanding. I may even sell this...lol.

This is an excellent recipe. 5 stars.

TOTALLY WORTH IT. That's the first advice I can give about this (seems to me) labor-intensive recipe. When I got my ice cream maker, I imagined I'd throw in milk and sugar and I'd get ice cream. Not so. But so worth it.

I also got WAY less than a quart. Pretty much right at a pint. I wonder if I used too much heavy whipping cream (had to make a substitution) and if that extra cream made it churn much faster than the powder mixes I'd used in ice cream before. This recipe finished churning after five minutes as opposed to the fifteen or twenty minutes I'd used for the powder mixes.

Despite the extra effort - I'm definitely going this route in the future. Thanks for sharing the recipe!

I intend to make this using Starbucks dark chocloate covered Espresso beans in place of some of the finely ground coffee. Put them on a coarse grind and add them last. It will add a slightly crunchy texture and surprisingly little caffeine, I snack on them all the time! ;)