This coffee ice cream has a custard base enriched with egg yolks, cream, and a full shot of espresso for a flavor that’s bold but balanced. The texture is silky thanks to the yolks, with just enough bitterness from the coffee to cut the sweetness. It’s an easy make-ahead dessert that feels like something you’d order in a café, only it comes straight from your freezer.
Coffee Ice Cream
Ingredients
1/2 cup heavy cream: 126 g / 126 mL (½ cup + 1½ tsp)
1/2 cup whole milk: 126 g / 126 mL (½ cup + 1½ tsp)
3 tbsp sugar
2 egg yolks
1 shot of espresso
1/2 vanilla bean, seeds scraped and pods reserved
Optional: pumpkin spice seasoning to sprinkle on top, or 2 tbsp pumpkin puree to simmer with the remaining ingredients before straining to infuse flavor
Instructions:
Heat the base: In a small saucepan, combine the cream, milk, sugar, vanilla bean seeds and pod, and espresso. If using pumpkin puree, add it here as well. Warm gently over medium heat, stirring occasionally, until the sugar dissolves and the mixture is steaming but not boiling.
Whisk yolks: In a separate bowl, whisk the egg yolks until smooth and slightly thickened.
Temper the eggs: Slowly drizzle about ⅓ of the hot cream mixture into the yolks while whisking constantly to prevent curdling.
Cook the custard: Return the yolk mixture to the saucepan with the rest of the cream base. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens to coat the back of the spoon (170–175°F / 77–80°C).
Strain: Remove from the heat and pour the custard through a fine mesh sieve into a clean bowl, discarding the vanilla pod and any solids from the pumpkin.
Cool and serve: Let the custard cool slightly, then chill in the refrigerator. Serve warm or cold with a light sprinkle of pumpkin spice on top, if desired.