Simple.Anytime an ice cream starts resembling the icy texture of granita, it could mean a few things. In the case of coffee ice cream, it might fail to set as firmly as say, chocolate ice cream, simply because it does not contain as much solid particles. (Remember that coffee ice cream is made using quite a miniscule quantity of coffee powder as compared to huge chunks of cooking chocolate that eventually gets made into chocolate ice cream.)
Therefore, in terms of proportion in a head-to-head comparison, there is much more moisture present in coffee ice cream as compared to chocolate ice cream, for example. Which explains the slightly icier texture.
So, if you want to make your coffee ice cream richer and more firm and scoopable with less iciness, simply cut the amount of milk by 25%. Or add an extra half or one egg yolk size and everything should even out nicely.
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