Print

Espresso Coffee Ice Cream

Print Recipe

A rich and creamy Espresso Coffee Ice Cream that combines the indulgence of coffee and ice cream into one delightful dessert.

Ingredients

Scale
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tablespoon espresso powder
  • 5 egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, espresso powder, and a pinch of salt until the sugar is dissolved.
  2. Heat the Mixture: Pour the cream mixture into a medium saucepan and gently heat it over medium-low heat until it’s steaming.
  3. Whisk the Egg Yolks: In another bowl, whisk the egg yolks until pale and frothy.
  4. Temper the Yolks: Carefully ladle a few spoonfuls of the warm cream mixture into the yolks, whisking constantly, then gradually add more of the cream.
  5. Combine and Cool: Pour the yolk mixture back into the saucepan with the cream and stir over low heat until it thickens slightly.
  6. Strain and Chill: Strain the mixture through a fine-mesh sieve, stir in the vanilla extract, and let it cool in the fridge for at least four hours.
  7. Churn Time: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions.
  8. Freeze to Firm Up: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

Notes

For best results, use pure vanilla extract and ensure the mixture is well-chilled before churning. Consider adding mix-ins like chocolate syrup or nuts for customized flavors.

Nutrition

Keywords: ice cream, coffee, dessert, espresso, homemade ice cream

Find it online: https://savoryaddict.com/no-churn-espresso-ice-cream-creamy-bold-coffee-flavor/