Premium Ice Cream Made at Home

July 11, 2011  •  Desserts,

When my daughter was in high school, she blew out her knee in a snowboarding competition in Park City. I didn’t even get to see her compete, as she tore her ACL on her training run before I got to the slopes. After her surgery to repair the knee, a friend’s mom brought her a dozen pints of Ben & Jerry’s to recover. At the time, she didn’t have much of a sweet tooth, so my husband and I made our way through pints of Phish Food, Karamel Sutra, American Dreamcone, and more. Although I liked ice cream before, I became hooked on the really rich stuff.Turns out it really isn’t hard to make these gourmet flavor combos at home. You start with a rich ice cream base – in this case coffee custard ice cream – ……then you start adding things. Put about half of your ice cream into the container to start. My ice cream base wasn’t quite as firm as I wanted it to be thanks to a 95 degree day, so if yours looks a little runny, freeze it for a short time before adding components. My caramel was also too warm and actually melted into the ice cream instead of being cut in to form ribbons of caramel in the sauce. Still tastes great – just wasn’t what I was going for.Some food blogger (Liebowitz?) blogged about homemade marshmallows this past week. I’ve made them before at On Rue Tatin cooking school in France, and they certainly melt in your mouth. But for adding into ice cream, the miniatures in the bag work fine. Sprinkle half of the additions over the carmel / ice cream layer. Then add the rest of the ice cream and layer one more time with all of the remaining ingredients. Stir gently to incorporate the add-ins to make sure they are distributed evenly, but don’t overstir!This recipe rivals any pint of Ben & Jerry’s I’ve ever had. And the recipe makes about 3 pints of premium ice cream for less money. Just in time for summer!

5.0 from 1 reviews
Coffee Custard Ice Cream with Caramel, Marshmallows, and Chocolate Chips
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 2 cups milk (see note)
  • 4-6 egg yolks (see note)
  • ½-3/4 cups sugar, per desired level of sweetness (I used ½ cup)
  • 2 tablespoons instant coffee (regular or decaf as desired)
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream
  • ½ cup caramel sauce
  • 1 cup miniature marshmallows
  • 1 cup chocolate chips
  1. Combine milk, egg yolks, sugar and coffee in the top of a double boiler and whisk together. Cook, stirring constantly, until thickened. Remove from heat and add vanilla extract and heavy cream. Stir together and refrigerate until chilled.
  2. Make ice cream in an ice cream maker according to manufacturer's directions. Spoon ½ of soft set ice cream into a wide container and drizzle with half of the caramel sauce. Cut into ice cream slightly with a knife, then top with half the marshmallows and half the chips. Spoon remaining ice cream on top, drizzle with remaining caramel and top with remaining marshmallows and chips. Sitr gently to mix in ingredients, but do not stir too much. Freeze until firm.
You can use skim, 1%, 2% or whole milk, but the lower the fat content in the milk, the more egg yolks you need to ensure a creamy consistency. I used skim milk because it's what I had in the house, but amped up the richness with 6 egg yolks.



11 Comments  •  Comments Feed

  1. Lori says:

    This looks incredible. I can see why you’d be eating it every night! I love adding little nibbles into ice creams too.

  2. Nabeela says:

    never thought of making coffee ice cream but this one sounds that it should be given a try as i’m wondering the taste …

  3. Jenny @ Savour the Senses says:

    haha I never knew that was when you guys started eating so much ben and jerry’s. Never thought I’d see the day when you made your own homemade ice cream with marshmallows in it.

  4. Mary Abel says:

    Hi Michele! This recipe looks scrumptious–I adore coffee ice cream (here’s a recipe for Espresso Gelato:, and since it looks to be a hot weekend in Denver, I think I might just have to try it!

  5. Barbara | Creative Culinary says:

    I just did a post with sorbets and the Pandora’s box that might have opened was a reminder of just how easy it is to use my ice cream maker. I see no reason why ice creams of my own making can not be in my future.

    I have loved Butter Brickle ice cream since I was a little girl but am thinking an espresso/toffee combination might be my adult upgrade. Thanks for the recipe; just what I needed to make that happen!

  6. Elodie Jane Amora says:

    This looks amazing! I’m craving! 🙂

  7. Lea Ann says:

    I love making my own ice cream and use only the custard based recipes. Great idea to mimic some of those interesting Ben and Jerry combos. Now all I need is more time.

  8. Carolyn says:


    I am doing an end of summer ice cream round up on my own blog, All Day I Dream About Food, and would love to include this recipe. I would use one of your images, and link back to you, but I wouldn’t be posting the recipe directly. If you would like to be a part of it, please email me at carketch29 (at) yahoo (dot) com.


  9. Mrs. Jen B says:

    YUM! Oh, my husband would DIE for this. Not literally. But by the time he finished eating all of it he probably would be. You’ve inspired me – my creative juices are flowing.

    So glad I found you today! 🙂

    • Michele says:

      Mrs. Jen B – I have a ton of great ice cream flavors on this site – and am about to post a new yummy one soon – dulce de lecche on a bed of chocolate, chocolate chip cookie. Mmmmmmm!

  10. Toni Lovergood says:

    I’m still learning from you, while I’m trying to reach my goals. I definitely enjoy reading all that is posted on your website.Keep the posts coming. I enjoyed it!

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