Espresso Coffee Ice Cream

Espresso Coffee Ice Cream

Coffee is one of the favourite family flavours. Whenever there is a box of chocolate at home, the coffee filled ones are the first to vanish, the same applies to when I make any coffee ice cream. While I tend to buy coffee ice cream, I find that the flavour is not as intense as I would prefer it to be, and that is the benefit of making your own ice cream because you can make the flavour as intense as you want it to be, and that is what I have done with my espresso coffee ice cream.

Coffee Ice Cream 002

To further intensify the flavour I also added coffee extract so you know this ice cream is caffeine doomed even before it gets into the freezer. This ice cream can be enjoyed any time of the year, and goes very well with salted caramel, but beware it may cause you running for seconds. This ice cream like other home made ice creams require a minimum of 14 hours to make, so plan ahead and you will not be disappointed.

I hope this recipe brings you so much delight as it does to my family. Enjoy!

Coffee Ice Cream 005


  1. 375g full fat milk
  2. 375g double cream
  3. 180g granulated sugar
  4. 8 medium egg yolks
  5. 3 tablespoons instant espresso coffee granules
  6. 1½ teaspoons coffee extract

Coffee Ice Cream 003


  1. Freeze the ice cream maker bowl for a minimum of 12 hours preferably overnight
  2. Heat the milk, sugar, salt and espresso instant coffee in a saucepan
  3. Pour out the double cream into a heat conducting bowl and set aside
  4. In a separate bowl whisk the egg yolks together and gently pour the heated milk and coffee mixture into the egg yolks whisking continuously
  5. Transfer the custard back to the saucepan and gently heating while stirring it constantly to prevent it from becoming lumpy. When the custard begins to coat the spatula it is ready (Tip: If you have a thermometer do not allow the custard to exceed 85 degrees C otherwise it will become lumpy)
  6. Once the custard begins to coat the spatula transfer it to the double cream using a sieve, then transfer the contents of the bowl into an ice bath.
  7. Once cooled, transfer to a fridge for a minimum 6 hours
  8. Churn the ice cream mixture in the ice cream maker bowl for a period of 20 to 30 minutes
  9. Transfer the ice cream to a storage container and freeze for a minimum of 2 hours
  10. Enjoy this luxurious ice cream with some home made feuilletine.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.