Espresso ice cream is a delicious twist on classic vanilla ice cream, made with espresso for an intense flavor and a hint of bitterness. It’s perfect as a dessert or to round off any meal.
Recipe · Stews
Espresso ice cream
- 6 ingredients
- 6 steps
Ingredients
To make espresso ice cream you’ll need
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 4 egg yolks
- 1/4 cup strong espresso, or 2 tablespoons instant coffee dissolved in hot water
- 1 teaspoon vanilla extract
Step-by-step preparation
Heat the milk, cream and espresso in a saucepan over medium heat until it comes to a boil. Remove from the heat and let it stand for a few minutes to infuse.
In a separate bowl, whisk the egg yolks with the sugar until smooth. Gradually pour the hot coffee milk into the yolks while whisking constantly, so the yolks don’t curdle.
Pour the mixture back into the pan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens and coats the back of the spoon.
Remove from the heat and strain the mixture into a clean bowl. Stir in the vanilla extract and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Pour the mixture into an ice cream maker and churn following the manufacturer’s instructions. If you don’t have an ice cream maker, pour the mixture into a freezer-safe container and stir it every half hour until smooth and creamy.
Serve the ice cream in bowls or cones, topped with grated chocolate or chopped nuts to bring out the espresso flavor. Espresso ice cream is a delicious, refreshing dessert or snack all year round.