Espresso Ice Cream As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 9 hrs Rating 4.67 out of 5 stars (3) Ingredients 1 quart 1½ cups (366 ml) whole milk¾ cup (150 g) granulated sugar1½ cups (105 g) whole bold-roast coffee beansPinch of salt1½ cups (357 ml) heavy cream5 large egg yolks¼ teaspoon vanilla extract¼ teaspoon finely ground espresso Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 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. Step 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. Step 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. Step 4 4. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. Chef’s notes Nutritional values are based on the whole recipe.
