Espresso Ice Cream
I know, I know. February isn’t over, the Snowpocalypse aftermath has yet to totally melt, and here I am posting ice cream. No, i didn’t lose track of my calendar. I know the middle of winter isn’t the most popular time of year to be perusing ice cream recipes, but let’s be honest. There’s always a birthday cake that needs an ice cream accompaniment. There’s always a best friend that needs some cheering up. And there’s never a bad excuse to cozy up with a pint of your favorite flavor, put on your favorite movie and enjoy some me time. Ice cream knows no seasonal boundaries and it’s just as acceptable to enjoy a bowl in January as it is in June. And bonus – it won’t melt as fast!
This recipe was actually inspired by a Valentine’s Day gift and a breakfast trip. My Chief Culinary Consultant loves espresso and so for the holiday, I got him a hand-press espresso maker and all the other goodies needed to make some great espresso. It so happened that the next morning we went out to breakfast and on the table there was an ad for one of the restaurant’s newer desserts – espresso ice cream. I don’t remember now what it was paired with but we noticed it and my CCC mentioned how it would be great to have espresso ice cream with freshly brewed espresso poured over it. Never afraid of caffeine overload, I set out to make the ice cream.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
You may call me weird (again), but I really love the flavor of coffee but rarely enjoy actually drinking it. Occasionally I will have a cup after dinner with something sweet, but more often than not I will pass when offered a cup. However, I absolutely love the flavor! Mocha frappuccino’s, espresso cheesecakes,cappuccino cinnamon squares, and now espresso ice cream… I love them all and anything else I can find coffee-flavored. How weird is it that I don’t actually drink coffee? I can’t figure it out. In any case, if you like coffee in any form, you will absolutely love this ice cream. Eat it plain, eat it in a cone, eat it drenched in espresso, or eat it atop a fudgy brownie and drizzle it with caramel. Enjoy! :)
Don’t forget! If you’re dying to make homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!
Espresso Ice Cream
Ingredients
- 1½ cups (366 ml) whole milk
- ¾ cup (150 g) granulated sugar
- 1½ cups (105 g) whole bold-roast coffee beans
- Pinch of salt
- 1½ cups (357 ml) heavy cream
- 5 large egg yolks
- ¼ teaspoon (0.25 teaspoon) vanilla extract
- ¼ teaspoon (0.25 teaspoon) finely ground espresso
Instructions
- 1. Warm the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let steep at room temperature for 1 hour.
- 2. Rewarm the coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
- 3. Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. Mix in the vanilla and the finely ground espresso and stir until cool over an ice bath.
- 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Throughout this grand pattern of things you’ll secure an A just for hard work. Exactly where you confused me personally ended up being in all the details. You know, as the maxim goes, details make or break the argument.. And that could not be more true in this article. Having said that, allow me reveal to you just what exactly did work. The article (parts of it) can be extremely convincing and this is most likely the reason why I am taking an effort to opine. I do not make it a regular habit of doing that. 2nd, although I can easily see the leaps in reason you come up with, I am not really confident of how you seem to unite your ideas which help to make the conclusion. For right now I will yield to your point but hope in the future you link the dots much better.
I in addition to my friends have been taking note of the excellent hints on your web site and then quickly I had a terrible feeling I had not thanked you for them. All of the men happened to be as a consequence happy to read them and have in effect really been loving them. I appreciate you for actually being really accommodating and for deciding on such extraordinary subject matter most people are really desperate to learn about. My very own honest apologies for not expressing gratitude to you earlier.
I have been reading out a few of your articles and i can claim clever stuff. I will surely bookmark your site.
I used to be very happy to find this internet-site.I wanted to thanks for your time for this glorious read!! I positively enjoying every little bit of it and I’ve you bookmarked to check out new stuff you weblog post.
I like what you guys are up also. Such intelligent work and reporting! Keep up the superb works guys I have incorporated you guys to my blogroll. I think it will improve the value of my web site :)
Yesterday, while I was at work, my cousin stole my iPad and tested to see if it can survive a 30 foot drop, just so she can be a youtube sensation. My apple ipad is now broken and she has 83 views. I know this is totally off topic but I had to share it with someone!
This espresso ice cream is the BEST ever! It has a perfect, creamy texture and the coffee flavor comes through well. It is the first one I’ve made that my family couldn’t wait to freeze after removing it from the ice cream maker. It’s delicious and well worth the effort.
for my first attempt at home made ice cream this recipe seemed a bit lengthier than the other recipes, but my love for coffee meant that i had to test my skills on this recipe. WOW, fantastic, the flavour is amazing, and making ice cream isnt that bad even without the ice cream machine (beat and freeze method), im going to be making more of the flavour on your site… thanks
Is it possible to replace the heavy cream with milk?
You can, but the ice cream will not be as rich or creamy.
Delicious flavor! Another winner! I used decaf espresso beans because my sister is so sensitive to caffeine. My all time favorite though is still the toasted almond with sweet cherries.
Yum! I LOVE coffee and a good espresso ice-cream i’m always on the lookout for! I always taste espresso gelatos in shops before getting a scoop because a bad scoop pisses me off haha! I’ve tried several recipes, sometimes good, sometimes not. Infusing the beans i’m sure would make the texture difference since recipes that use liquid espresso never have a great texture! Mind you I don’t have an ice-cream machine but i’ve made some pretty damn good ice-creams without, I hope this turns our great! Thanks :)
Vielen Dank für dieses Blog-es ist toll! Ich mag diese Art von Menschen, die Wissen mit anderen zu teilen.
I’m a fan of homemade ice cream, but most recipes online are so complicated and require lots of hard to find ingredients. What I really like about your espresso ice cream is that it appears so simple to prepare based on what you described, and yet looks so yummy. I’ve to make some of this for my son’s birthday this year.
Wow! This is an awesome recipe!! Thank you for sharing this with us. I have been looking all over the internet for a decent espresso ice cream recipe and thank god I have found one. Two of my favorite food in the world, espresso and ice cream. Will try this out tonight! Kudos!
You’re right, it DOES look like a nipple! But in a nice way :) It made me literally laugh out loud! Ice cream looks amazing!
I will have ten to fifteen scoops, Please…LOL
This looks FANTASTIC!!!!
that looks amazing! the color looks so great — yum!
Great information in your post, I saw this report on tv the other day about this same thing and since I am going to be married next month and the timing could not have been better! thanks for the info!, I have bookmarked, thanks Grant Cheney
This sounds delicious-I love this flavor of icecream! I think this post just convinced me to go out and buy an ice cream machine :)
This is the second coffee icecream recipe I have seen this week – obviously the universe is telling me that I have to have some! It sounds just wonderful.
Yum… I could eat ice cream any time of the year… especially espresso ice cream! In fact, I’m thinking I could freeze the bowl for my ice cream maker by burying it in the giant snow pile in my front yard!