recipe // homemade coffee ice cream.
When it came time to whip up my second batch of ice cream, I decided to combine my new favorite kitchen gadgets and make some coffee ice cream using my Nespresso machine (which I am completely and utterly obsessed with).
Here’s the scoop (… I couldn’t resist) –
Ingredients:
- 2 c. whole milk
- 2 c. heavy cream
- 8 egg yolks
- 1 c. sugar
- 1/2 c. espresso
- 1 tbsp. pure vanilla extract
Instructions:
- Combine milk, cream, 1/2 c. sugar, espresso and vanilla in a saucepan & bring to a simmer over medium heat
- In a separate bowl, whisk together eggs and remaining sugar
- Gradually stir half of the hot mixture into the egg + sugar mixture and whisk to combine
- Pour mixture back into saucepan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon
- Transfer to heat-proof bowl and cool in refrigerator overnight (you might want to stir this up a few times as it’s cooling)
- Pour mixture into frozen bowl of ice cream maker and mix for 15 minutes
- Freeze for 2+ hours to fully harden