Description
This creamy espresso ice cream recipe combines rich espresso flavor with a smooth, velvety custard base for a delightful frozen treat. Made with heavy cream, whole milk, egg yolks, and infused with instant espresso powder, this ice cream is perfect for coffee lovers looking for a homemade dessert with deep, bold flavors and a luscious texture.
Ingredients
Ice Cream Base
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 4 large egg yolks
- 3 tbsp instant espresso powder
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
- Heat the Dairy Mixture: In a medium saucepan, whisk together the milk, heavy cream, espresso powder, and salt. Heat the mixture over medium heat until steaming and almost simmering, making sure it doesn’t boil to preserve the delicate flavors.
- Temper the Egg Yolks: In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened. Gradually pour about half of the hot cream mixture into the yolks while whisking continuously to gently warm (temper) them and prevent scrambling. Then whisk the yolk mixture back into the saucepan with the remaining cream mixture.
- Cook the Custard: Return the saucepan to medium-low heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens enough to coat the back of the spoon. This should reach roughly 170–175°F (77–80°C) without boiling.
- Strain and Chill: Remove from heat and strain the custard through a fine mesh sieve into a clean bowl to remove any cooked bits. Stir in the vanilla extract. Let cool slightly, then cover and refrigerate for at least 4 hours or overnight to fully chill.
- Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes until it reaches a soft-serve consistency.
- Freeze until Firm: Transfer the churned ice cream to an airtight container. Press parchment or plastic wrap directly on the surface to prevent ice crystals. Freeze for at least 4 hours until firm and scoopable.
Notes
- Do not let the custard boil to avoid curdling.
- Tempering the egg yolks is crucial to prevent scrambling the eggs.
- Chilling the custard overnight improves flavor and texture.
- Pressing plastic wrap or parchment on the ice cream surface helps maintain creaminess by preventing ice crystals.
- If you don’t have an ice cream maker, you can freeze the mixture in a container and stir every 30 minutes until firm, though texture may differ.
