Espresso Ice Cream
Indulge in the rich, velvety decadence of homemade Espresso Ice Cream—a gourmet treat perfect for coffee lovers and dessert enthusiasts alike. This recipe blends the bold flavor of espresso powder with the creaminess of heavy cream and egg yolks to create an exquisitely smooth custard base. Enhanced with a dash of vanilla extract and just the right amount of sweetness, this ice cream delivers a robust coffee flavor that's perfectly balanced and irresistibly indulgent. With a prep and cook time under an hour and a silky-smooth finish achieved using an ice cream maker, this dessert is both approachable and impressive. Serve it on its own or pair it with your favorite chocolate or caramel treats for the ultimate after-dinner delight. Ideal for entertaining or satisfying late-night cravings, this Espresso Ice Cream will elevate your dessert repertoire.
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Recipe Information
Ingredients
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 2 tablespoons Espresso powder
- 0.25 teaspoon Salt
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 4 large Egg yolks
Instructions
In a medium saucepan, combine the whole milk, granulated sugar, espresso powder, and salt over medium heat. Stir until the sugar and espresso powder are fully dissolved. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the egg yolks until they are light in color.
Slowly add the warm milk mixture to the egg yolks, whisking constantly to prevent the eggs from cooking.
Return the mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of the spoon (about 170°F to 180°F). Do not let it boil.
Pour the heavy cream into a large bowl with a fine mesh sieve on top. Strain the warm custard mixture into the heavy cream to remove any cooked egg bits.
Add the vanilla extract to the combined mixture and stir well.
Cover and refrigerate the ice cream base for at least 4 hours, or overnight, to chill thoroughly.
Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.
Transfer the churned ice cream into an airtight container and freeze for at least 3 hours to firm it up before serving.
Nutrition Facts
Calories |
2582 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.9 g | 238% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 170.3 g | 62% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 162.7 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 392 mg | 30% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 449 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
