Description
A rich and creamy espresso-flavored ice cream, perfect for coffee lovers seeking a cool and caffeinated dessert.
Ingredients
Units
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons instant espresso powder
- 1 tablespoon brewed espresso (optional, for stronger flavor)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, combine the milk, sugar, and espresso powder. Heat over medium heat until the sugar and espresso powder dissolve and the mixture is hot but not boiling.
- In a separate bowl, whisk the egg yolks. Slowly pour about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper them.
- Pour the tempered yolks back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (around 170–175°F).
- Remove from heat and stir in the heavy cream, vanilla extract, and a pinch of salt. Optionally, add the brewed espresso for a stronger coffee flavor.
- Pour the mixture through a fine-mesh sieve into a clean bowl. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
- Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for at least 2 hours before serving.
Notes
- Use decaf espresso powder if you want a caffeine-free version.
- For an extra kick, add a splash of coffee liqueur before churning.
- Top with chocolate shavings or a drizzle of espresso syrup for presentation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 240
- Sugar: 18g
- Sodium: 40mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 120mg
