I scream, you scream, we all scream for ice cream, especially espresso chip, everyone's favorite! Ever since I was young, I've dreamed of having my own ice cream maker to create unique flavors and enjoy ice cream whenever I wanted. Recently, I graduated from college and, to my delight, received the ice cream maker of my dreams, so I immediately whipped up a fresh batch. Although I'm more of a mint chip girl, I love coffee ice cream, which is a household favorite. I aimed for an intense coffee flavor that packs more punch than the store-bought versions, which often have muted flavors and lack toppings. This recipe is full of flavor, creamy, and offers a hint of nostalgia with the sophisticated taste we're all looking for. I know this versatile recipe will be a hit with the whole family.
Espresso Ice Cream
List Your Ingredients
4 cups heavy whipping cream
2 cups whole milk
1 ½ cups sugar (use ½ cup separately for the egg yolks)
8 egg yolks
¼ tsp salt
6 tablespoons instant espresso
2 bars chopped chocolate (set aside)
Directions
In a medium saucepan, combine 4 cups of heavy whipping cream, 2 cups of whole milk, 1 cup of sugar, and ¼ tsp of salt. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
In a separate bowl, whisk 8 egg yolks with the remaining ½ cup of sugar until the mixture is pale and thick.
Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling. Gradually add the tempered egg yolk mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
Cook the mixture over medium heat, stirring constantly with a wooden spoon or spatula, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Do not let the mixture boil.
Remove the saucepan from the heat and stir in 6 tablespoons of instant espresso until fully dissolved.
Pour the custard through a fine-mesh sieve into a large bowl to remove any lumps. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Once the mixture is thoroughly chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions.
During the last few minutes of churning, add 2 bars of chopped chocolate to the ice cream maker.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours or until firm.
Scoop and enjoy your homemade espresso chocolate chunk ice cream!
Notes
The intensity of the coffee flavor can be adjusted depending on the flavor you're going for. For stronger add an additional tablespoon for weaker remove a tablespoon.
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