Espresso Ice Cream Recipe

This Homemade Espresso Ice Cream recipe is The BEST Ice Cream in the WORLD!!!

I'm not just saying that because I made it or that I'm in the business of pimpin' recipes on this food blog.  NOOOO NO NO!

I'm telling you that you will NEVER EVER taste a more delicious Espresso ice cream than what I have made here.  Oh I know I sound bold, but I'm not boasting.  This is a FACT!

I know there are ingredients here that make or break this recipe.

  1. the blend of espresso beans used to make the 5 shots of fresh espresso
  2. using a vanilla bean pod and it's beans steeped in whole milk
  3. not holding back from using whole milk and heavy cream

HERE'S WHAT I DID

I followed the very same steps and measurements to making the Blood Orange Gelato recipe.  But this time I opened up a vanilla bean pod, scraped out it's seeds, and steeped it all in whole milk for 30 minutes.

Also, I made just over 1 cup of FRESH ESPRESSO, which was about 5 espresso shots.  This went into the cooked egg & milk mixture during ice water bath step, where the original recipe says to pour in blood orange juice.

Halfway through processing the ice cream in the ice cream maker, I added 1 1/4 cup semi-sweet chocolate chips.  But I'll tell ya honestly, the chips were too many and too big.  Next time, I'm leaving them out and shaving a dark chocolate bar to sprinkle on top of the individual servings.

The vanilla milk was a very nice touch.  The vanilla did not compete with the espresso, but I believe it added a nice undertone to the smell and smoothness to the espresso flavor.

HERE'S WHAT YOU NEED TO MAKE 2 QUARTS

  • 4 cups whole milk
  • 1 vanilla bean pod
  • 10 egg yolks
  • pinch of kosher salt
  • 1 1/2 cups sugar
  • 2 cups heavy cream
  • 1 cup fresh espresso
  • 1 tablespoon sugar

In a  medium saucepan, combine milk, vanilla beans and vanilla pod.  Bring to a gentle simmer, cover, and remove pan from heat.  Steep for 30 minutes.

Combine egg yolks, salt and sugar in an electric mixer bowl.  Use the paddle attachment to cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes.
.
Have a large ice-water bath ready.
Pull those 4 to 5 espresso shots to make 1 cup espresso, and stir in 1 tablespoon sugar.
.
Return milk to a simmer.  Start by slowly whisking in half the warm milk to egg-yolk mixture, until all is incorporated.  Transfer the egg-milk mix to a large sauce pan.  Cook over LOW heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 6 to 8 minutes.
Remove saucepan from heat, stir in heavy cream.  Pass mixture through a sieve set over a large bowl.  Place bowl in ice-water bath and stir until chilled.  Stir in cooled espresso.
.
Move espresso mixture to ice cream freezing can and assemble ice cream machine for freezing.

Espresso Lovers will totally groove on this ice cream.

I'm not going to say that it's okay to use brewed coffee, because it's not.  Brewed coffee would have too much water and would not be robust enough.  I've never tried instant espresso powders, so I can't tell you they're ok either.  I have an espresso machine and I'm not afraid to use it.

Every year Sulphur Springs holds an Ice Cream Freeze Off.  Thousands of folks from ALL around come to get a taste of homemade ice creams in all flavors.  I've never competed, but I've always wanted to since we moved here.  I'm thinking I'll enter this Espresso Ice Cream next year.