Espresso Ice Cream
Bold espresso flavor is the star of this homemade ice cream, made by steeping freshly brewed espresso into a rich cream custard before churning. Plan for roughly 30 minutes of hands-on work, with several hours of freezing time to reach a firm, scoopable consistency.
Equipment
- Medium mixing bowl
- Whisk
- Saucepan
- Fine Mesh Sieve
- Ice Cream Maker
Ingredients
- 2 cups heavy cream preferably organic
- 1 cup whole milk grass-fed recommended
- 3 tablespoons fine espresso powder freshly ground for best results
- ¾ cup granulated sugar
- 5 large egg yolks at room temperature
- 1 teaspoon vanilla extract pure, high-quality
Instructions
- In a medium mixing bowl, whisk the egg yolks with half a cup of granulated sugar until the mixture becomes pale and thick.
- In a saucepan, combine the heavy cream, whole milk, remaining sugar, and espresso powder. Heat gently over medium heat, stirring occasionally, until the mixture is hot but not boiling. Look for steam and small bubbles along the edges.
- Slowly pour half of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks.
- Return the egg mixture to the saucepan with the rest of the cream mixture.
- Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 5 minutes.
- Remove from heat and stir in the vanilla extract.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- Let it cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, preferably overnight.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a creamy consistency.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
Tammy’s Tips:
- For a vegan version, replace heavy cream with coconut cream and milk with almond milk. Use a vegan egg substitute for egg yolks and adjust sugar to taste.
- To deepen the espresso flavor, double the quantity of espresso powder, but be mindful of caffeine content.
- If your ice cream is too hard after freezing, let it sit at room temperature for 10 minutes before serving.
Nutrition
Calories: 438kcalCarbohydrates: 30gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 248mgSodium: 44mgPotassium: 153mgSugar: 29gVitamin A: 1436IUVitamin C: 0.5mgCalcium: 121mgIron: 0.5mg
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