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Best Espresso Ice Cream Recipe

How to make espresso ice cream using an espresso maker and an ice cream maker.
Prep Time30 mins
Active Time25 mins
Fridge/Freezer time9 hrs
Total Time9 hrs 55 mins
Course: Dessert
Keyword: ice cream
Yield: 10 people

Equipment

  • espresso maker
  • Ice Cream Maker
  • Saucepan
  • mesh sieve

Materials

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 5 egg yolks
  • 1/2 tsp vanilla extract
  • 4 shots freshly brewed espresso

Instructions

  • In a medium saucepan over low to medium heat add the  heavy cream, whole milk, sugar and salt. Whisk to fully dissolve the sugar ~ 4 to 5 minutes.
  • In a large glass bowl add the egg yolks. Whisk the yolks together.
  • Whisk 1 cup of the hot milk mixture into the egg yolks while whisking the milk mixture until fully combined. 
  • Add the egg yolk mixture to the saucepan. Whisk until it comes to a simmer.
  • Remove the saucepan from the heat and mix in the vanilla and espresso. 
  • Pour the mixture through a sieve and place in fridge until chilled (about 6 hours, but leave it overnight in the fridge to make it easy).
  • Add mixture to ice cream maker and churn for 20-25 min.
  • Freeze mixture for another 3 hours until fully chilled for ice cream and not just soft serve.

Notes

espresso brewing