Description
Delicious and creamy espresso ice cream made with rich ingredients.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar, divided
- 2 tablespoons instant espresso powder or strong instant coffee
- 4 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- HEAT THE CREAM MIXTURE: Combine heavy cream, whole milk, and half of the granulated sugar in a medium saucepan. Place the saucepan over medium heat and stir until the sugar dissolves completely. Add the espresso powder and whisk until fully dissolved. Heat the mixture until steam rises and the liquid is hot but not boiling, then remove from heat.
- WHISK THE EGG YOLKS: Place egg yolks and the remaining sugar in a medium bowl. Whisk continuously until the mixture turns pale and slightly thick. The texture should look smooth and creamy, which helps form a stable custard base.
- TEMPER THE EGGS: Slowly pour a small amount of the hot cream mixture into the egg yolk mixture while whisking constantly. Continue adding the hot liquid gradually while whisking to gently raise the temperature of the eggs without scrambling them. Once combined, pour the mixture back into the saucepan.
- COOK THE CUSTARD: Return the saucepan to low heat. Stir constantly with a wooden spoon or heatproof spatula, making sure to scrape the bottom and sides. Cook for 5 to 8 minutes, until the custard thickens enough to coat the back of the spoon. When you draw your finger across the spoon, a clear line should remain. Do not allow the mixture to boil.
- STRAIN AND CHILL: Remove the custard from heat and stir in the vanilla extract and salt. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cover the bowl and refrigerate for at least 4 hours, or overnight for deeper flavor and improved texture.
- CHURN THE ICE CREAM: Pour the fully chilled custard into an ice cream maker. Churn according to the manufacturer’s instructions, usually 20 to 25 minutes, until the texture resembles soft serve and has increased in volume.
- FREEZE UNTIL FIRM: Transfer the churned ice cream to a freezer-safe container. Smooth the surface evenly and press a piece of parchment paper or plastic wrap directly against the top to reduce ice crystals. Cover tightly and freeze for at least 4 hours, or until firm enough to scoop.
Notes
- For a stronger coffee flavor, consider using more espresso powder.
- Ensure all ingredients are chilled before starting for the best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 20g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 170mg