Espresso Ice Cream

Indulge in the rich, velvety decadence of homemade Espresso Ice Cream, a coffee lover's dream treat! This creamy dessert combines the bold intensity of espresso powder with the luxurious texture of a custard-based ice cream, crafted from a blend of whole milk, heavy cream, and silky egg yolks. Infused with a touch of vanilla extract and perfectly balanced with a hint of salt, this recipe achieves a harmonious depth of flavor in every scoop. Whether enjoyed as an after-dinner dessert or a revitalizing afternoon snack, Espresso Ice Cream delivers a smooth, caffeinated kick that feels both indulgent and refreshing. With just 20 minutes of hands-on prep and a few simple steps, this small-batch recipe guarantees artisanal-quality ice cream perfect for satisfying your java cravings at home.

Nutriscore Rating: 43/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

In a large mixing bowl, whisk together the egg yolks until they are light in color.

Step 3

Slowly add the warm milk mixture to the egg yolks, whisking constantly to prevent the eggs from cooking.

Step 4

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.

Step 5

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.

Step 6

Add the vanilla extract to the combined mixture and stir well.

Step 7

Cover and refrigerate the ice cream base for at least 4 hours, or overnight, to chill thoroughly.

Step 8

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 9

Transfer the churned ice cream into an airtight container and freeze for at least 3 hours to firm it up before serving.

Nutrition Facts

Serving size	962.7 grams (962.7g)

Amount per serving	% Daily Value*
Calories	2582

Total Fat 185.90g	238%
Saturated Fat 106.90g	535%
Polyunsaturated Fat 0.30g
Cholesterol 1247mg	416%
Sodium 874mg	38%
Total Carbohydrate 170.30g	62%
Dietary Fiber 0.00g	0%
Total Sugars 162.70g
Protein 18.80g	38%

Vitamin D 181IU	903%
Calcium 392mg	30%
Iron 2mg	10%
Potassium 449mg	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.

Source of Calories

Fat: 68.9%

Protein: 3.1%

Carbs: 28.0%