Ingredients
Equipment
Method
Steep and heat the dairy
- Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming; keep it steaming, not boiling, for a full 15 minutes, then strain out the beans.
- Whisk instant espresso powder into the warm cream until fully dissolved, creating a deep, evenly colored coffee base.
Make the espresso custard
- Whisk egg yolks and granulated sugar until pale, then slowly whisk in the hot coffee cream so the yolks temper without scrambling.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until the custard coats the back of a spoon, about 175°F.
Chill and churn
- Strain the custard, then stir in vanilla extract and salt, and cool completely over an ice bath until no longer warm.
- Refrigerate at least 4 hours to chill thoroughly, then churn in an ice cream maker until thick and creamy.
- Transfer to a container and freeze until firm for scoopable texture.
Notes
For the smoothest texture, strain after cooking so any tiny egg curds are removed. Chill time is minimum 4 hours before churning; keep covered in the fridge 2–3 days after freezing, and freeze for up to 2 months for best quality. For a dairy-free swap, use a high-fat coconut cream and unsweetened coconut milk, and replace egg yolks with a custard-style thickener such as cornstarch (note: it won’t be identical to egg-based custard).