Espresso Ice Cream

Name: Espresso Ice Cream
Yield: 10 dessert portions; churned volume depends on the machine and overrun
Ingredients: 450 ml Whole milk; 300 ml Cream; 120 ml Fresh espresso, cooled; 100 g Pasteurised egg yolks; 160 g Caster sugar; 1 g Salt

Freshly brewed espresso in a smooth, churned egg-yolk custard.

Espresso Ice Cream prepared as described in the recipe

Freshly brewed espresso in a smooth, churned egg-yolk custard.

Written for 10 dessert portions; churned volume depends on the machine and overrun · Resting At least 6 hours chilling, then at least 4 hours freezing

Cook this

Ingredients

Serves

Whole milk450 ml
Cream300 ml
Fresh espresso, cooled120 ml
Pasteurised egg yolks100 g
Caster sugar160 g
Salt1 g

Method

Heat milk and cream until steaming.
Whisk yolks with sugar, temper with hot dairy, then return to the pan and stir to 82 to 84°C without boiling.
Add espresso and salt and pass through a sieve.
Cool quickly over ice and refrigerate for at least 6 hours.
Churn, pack and freeze at -18°C for at least 4 hours.

Chef’s notes

Use actual brewed espresso, not dry coffee grounds; caffeine remains in the finished dessert.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Keep covered at -18°C for up to 2 weeks for best texture. Do not refreeze melted ice cream. Temper briefly in the refrigerator before scooping.

Allergens and diet

Eggs. Milk.

Last refined · October 2026