Homemade Espresso Coffee Ice Cream

Dive into the rich, bold flavors of our Homemade Espresso Coffee Ice Cream, a delightful and surprisingly easy recipe perfect for any coffee lover. This recipe provides a superior taste and texture that’s far more satisfying than store-bought alternatives, making it a go-to dessert for impressing guests or simply treating yourself.

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Prep Time 20

Chilling Time 4

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 cups heavy cream This is crucial for achieving that luxurious, creamy texture that defines exceptional ice cream.
1 cup whole milk Balances the richness of the cream and contributes to a smooth mouthfeel.
3/4 cup granulated sugar Provides sweetness and helps prevent ice crystals from forming, ensuring a silky finish.
6 large egg yolks Act as a binder and emulsifier, contributing to the creamy consistency and rich flavor.
1/4 cup strongly brewed espresso, cooled The star of the show! Use freshly brewed, high-quality espresso for the most intense coffee flavor. Ensure it's completely cooled before adding to the base.
1 teaspoon pure vanilla extract Enhances the coffee's complexity and adds a subtle layer of warmth.
1/4 teaspoon salt Balances the sweetness and amplifies the coffee's inherent flavors.

Equipment

Medium saucepan
Whisk
Medium Bowl
Heatproof spatula
Fine mesh sieve
Clean bowl
Plastic wrap
Ice cream maker
Freezer-safe container
- Parchment Paper

Method

In a medium saucepan, whisk together the whole milk, half of the granulated sugar (3/8 cup), and the salt. Heat the mixture over medium heat until it's steaming and small bubbles form around the edges, but do not boil.
1 cup whole milk, 3/4 cup granulated sugar, 1/4 teaspoon salt
While the milk mixture is heating, whisk the egg yolks and the remaining granulated sugar (3/8 cup) in a separate medium bowl until pale yellow and slightly thickened. This process is called tempering and prevents the eggs from scrambling when added to the hot liquid.
6 large egg yolks, 3/4 cup granulated sugar
Slowly ladle about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This gradually raises the temperature of the yolks. Once combined, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.
Continue to cook the custard over low to medium-low heat, stirring constantly with a wooden spoon or heatproof spatula. Cook until the custard thickens enough to coat the back of a spoon – you should be able to draw a clear line through the custard on the spoon. This usually takes about 5-8 minutes. Be careful not to overheat, or the eggs may curdle.
Remove the saucepan from the heat. Stir in the cooled, strongly brewed espresso and the vanilla extract until thoroughly combined. This is where the magic happens, infusing that deep, rich coffee aroma and taste into your base.
1/4 cup strongly brewed espresso, cooled, 1 teaspoon pure vanilla extract
Pour the custard base through a fine-mesh sieve into a clean bowl. This removes any potential cooked egg bits and ensures a super smooth texture. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled. The colder the base, the better your ice cream will churn.
Once the custard base is completely chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions. This usually takes about 20-30 minutes. The ice cream will have a soft-serve consistency at this point.
Transfer the churned ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Cover the container and freeze for at least another 2-4 hours, or until firm enough to scoop.

Notes

For optimal freshness and texture, store your Homemade Espresso Coffee Ice Cream in an airtight, freezer-safe container. To minimize ice crystal formation and maintain that desirable creamy consistency, place a piece of parchment paper or plastic wrap directly on the surface of the ice cream before sealing the container. Properly stored, your homemade espresso coffee ice cream can be kept in the freezer for up to 2-3 weeks. Beyond this time, while still safe to consume, the texture may begin to degrade, becoming more icy. Unlike many desserts, ice cream doesn't typically require "reheating." However, if your ice cream has become excessively hard from prolonged freezing, it’s best to let it sit at room temperature for 5-10 minutes before scooping. This brief softening period will make it much easier to serve and enjoy.