When it comes to making homemade ice cream, patience is a virtue. The problem is, once you make the decision to churn a batch of decadent handcrafted ice cream, patience often goes out the window.

That’s why I prefer to make uncooked ice cream bases without eggs. Once all the ingredients are whisked together, you can churn it right away.

To have a perfectly scoopable ice cream experience, however, the ice cream will need to set in the freezer for at least four hours. The wait may feel like an eternity, but it will all pay off when you taste that first bite.

Coffee ice cream is made with milk, sugar, cream, vanilla extract and coffee.

I like to use instant espresso powder for the coffee flavor in this ice cream. It dissolves well and is more flavorful than instant coffee granules.

Because this style of ice cream is made with just milk and cream — no eggs — the subtle flavors of the dairy really shine.

For the best results, store the ice cream in the coldest part of your freezer.

The ice cream will remain rich and creamy when you leave as little air as possible between the ice cream and lid. I suggest placing a layer of plastic wrap on top of the ice cream before storing.