Espresso Ice Cream
This espresso ice cream recipe combines the bold, rich flavor of espresso with a creamy, custard-based ice cream that will leave coffee lovers craving more. With simple ingredients like heavy cream, milk, egg yolks, and freshly brewed espresso, you can create a deliciously smooth and indulgent dessert at home. Whether you're serving it in a cone, a bowl, or even topped with a shot of hot espresso, this homemade espresso ice cream is the perfect treat to enjoy any time.Nutrition Facts (Per serving)Calories: 310, Total Fat: 22g, Saturated Fat: 13g, Cholesterol: 160mg, Sodium: 40mg, Total Carbohydrates: 23g, Sugars: 21g, Protein: 4g, Caffeine: ~50mg (from espresso)Estimated based on one serving (assuming 6 servings per batch)
Equipment
- Ice Cream Maker (if using one) – 1 unit
- Saucepan - 1 unit
- Whisk: 1 unit
- Mixing Bowls – 2 units
- Wooden Spoon or Spatula – 1 unit
- Measuring Cups & Spoons (1 set)
- Airtight Container: 1 unit (for freezing)
- Strainer (optional, for straining the custard) – 1 unit
Ingredients
- 1 cup 240 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 5 large Egg Yolks
- ¾ cup 150 g Granulated Sugar
- 1 tablespoon Vanilla Extract
- 1 shot 1 oz/30 ml Freshly Brewed Espresso (or ¼ cup brewed espresso if using regular coffee)
- Pinch of Salt
Instructions
Step 1: Brew the Espresso
- Brew 1 shot (or ¼ cup) of espresso and set it aside to cool slightly while preparing the rest of the ingredients.
Step 2: Prepare the Custard Base
- In a large mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and smooth. In a separate saucepan, combine the heavy cream and whole milk.Heat over medium heat, stirring occasionally, until the mixture is almost simmering (but not boiling).
Step 3: Temper the Eggs
- Slowly pour a small amount of the hot milk and cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the milk and cream mixture while whisking.
Step 4: Cook the Custard
- Return the egg and cream mixture to the saucepan and cook over low to medium heat, stirring constantly. Cook until the custard thickens slightly and coats the back of a spoon (about 8-10 minutes). Do not let it boil.
Step 5: Add Espresso and Vanilla
- Remove the custard from heat and stir in the cooled espresso and vanilla extract. Mix well.
Step 6: Chill the Mixture
- Transfer the custard mixture to a clean bowl. Cover with plastic wrap and refrigerate for at least 3-4 hours (or overnight) until it is completely chilled.
Step 7: Churn the Ice Cream
- Once the custard is chilled, pour it into an ice cream maker and churn according to the manufacturer's instructions, typically for 20-30 minutes until it reaches a soft-serve consistency.
Step 8: Freeze the Ice Cream
- Transfer the churned ice cream into an airtight container. Smooth the top with a spatula and freeze for at least 4 hours, or until the ice cream is firm enough to scoop.
Step 9: Serve
- Once the ice cream has frozen, scoop it into bowls or cones and enjoy! Top with whipped cream, chocolate shavings, or a shot of hot espresso for an extra indulgent treat.
Notes
- Espresso Intensity: You can adjust the intensity of the coffee flavor by increasing or decreasing the amount of espresso used. For a stronger flavor, try using 2 shots of espresso instead of 1.
- Mix-ins: Feel free to add mix-ins like chocolate chips, crushed nuts, or a swirl of caramel or fudge during the last few minutes of churning for extra flavor and texture.
- No Ice Cream Maker?: If you don’t have an ice cream maker, you can still make this ice cream by placing the chilled custard in a shallow dish in the freezer. Stir vigorously every 30 minutes until the ice cream firms up.
- Vegan Version: To make a vegan version of this espresso ice cream, use coconut milk or almond milk in place of the dairy, and opt for an egg substitute like cornstarch or aquafaba to make the custard.