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Espresso Ice Cream

A rich and delicious homemade ice cream

Course Dessert
Cuisine American
Total 9 hours
Servings 1 quart
Calories 2328 kcal
Author Michelle


  • cups whole milk
  • ¾ cup granulated sugar
  • cups whole bold-roast coffee beans
  • Pinch of salt
  • cups heavy cream
  • 5 large egg yolks
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon finely ground espresso


  1. 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. 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. 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. 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Recipe Notes

Nutritional values are based on the whole recipe

Nutrition Facts
Espresso Ice Cream
Amount Per Serving
Calories 2328 Calories from Fat 1503
% Daily Value*
Fat 167g257%
Saturated Fat 97g606%
Cholesterol 1502mg501%
Sodium 366mg16%
Potassium 848mg24%
Carbohydrates 181g60%
Sugar 169g188%
Protein 33g66%
Vitamin A 7140IU143%
Vitamin C 2.1mg3%
Calcium 762mg76%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.