Espresso Ice Cream

Espresso Ice Cream

This is the ice cream that was served in its unfrozen form with mocha éclairs mentioned earlier. The recipe is from Kate Zuckerman “The Sweet Life”. She emphasizes the importance of the caramel in achieving deeper, more complex and interesting flavor of the ice cream. I do agree with her, the caramel does really improve my old time favorite ice cream. High concentration of sugar raises the temperature at which the eggs coagulate, increasing the time it takes to cook and thicken the custard. But it also reduces the freezing temperature and improves the texture.

And a word of warning. The ice cream is sweet due to the caramel presence, which is fine by me. But if you usually prefer lightly sweetened ice cream this might be not your thing.

Makes 1 quart


  • 1 cup minus 1 tbsp sugar
  • Pinch of cream of tartar
  • 2 cups heavy cream
  • ½ cup whole milk
  • ½ cup freshly brewed, strong espresso
  • 1 egg
  • 6 egg yolks
  • 1/8 tsp salt
  • 1 tbsp instant espresso powder (like Medaglia D’Oro)


In a heavy small saucepan over moderate heat, stir together the sugar, 1/3 cup water, and the cream of tartar. Cook, stirring occasionally, until the sugar dissolves, then raise the heat to moderately high and boil without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the sugar light golden brown. Remove from the heat; the sugar will continue to cook. When the caramel is a deep amber brown, stand back and carefully add the cream. Return the pan to medium-high heat and whisk the cream until dissolved and the caramel is completely smooth. Whisk in the milk and espresso, remove from the heat, and set aside.

Prepare an ice water bath.

In a bowl, combine the egg, egg yolks, and salt and whisk for 1 minute. Slowly whisk 1/3 of the hot espresso cream into the egg mixture to warm it. Gradually, pour the warmed egg mixture into the hot espresso cream, whisking constantly as you pour. Cook the custard over medium heat, stirring continuously and scraping the bottom with a wooden spoon until the custard thickens enough to coat the back of the spoon. Remove from the heat and stir in the instant espresso powder. Strain the crème anglaise through a fine-mesh strainer into a bowl. Place the bowl with the custard into the ice bath to cool completely, stirring often. Cover with plastic wrap pressing it directly over the custard surface, transfer to the refrigerator and chill a minimum of 2 hours and up to 2 days (best – overnight) before churning it in an ice cream machine. Once properly chilled, freeze in the ice cream machine. The ice cream is done once it has increased in volume and it mounds like softly whipped cream. Don’t overprocess. Keep in the freezer tightly covered for up to a week. But the ice cream is best eaten within the first 24 hours.

Espresso Ice Cream

You might also like:

Page copy protected against web site content infringement by Copyscape

Print this recipe...

Bookmark and Share       AddThis Feed Button

37 Responses to “Espresso Ice Cream”

  1. Hi Vera,
    another tempting ice-cream…it’s just mouth watering. Can you please tell me…what’s tarter and where does it available from…?
    Thank you.

  2. Sonu, thank you! Cream of tartar here prevents the sugar syrup from crystallizing. In North America it’s sold in every grocery store. But you can add a bit of lemon juice instead, about 1/2 tsp.

  3. Coffee ice cream is my favorite, so I know I would love this. Outstanding presentation, too!

  4. wow this icecream looks so delicious and refreshing.
    xx fanny

  5. a lovely grown up ice cream treat. love this!

  6. Delicious and tempting, even though it’s quite autumnal up here. :) I just love coffee ice cream!

  7. Oh yum…you always make my mouth water and my eyes turn green from envy…those little espresso cups are so cute!!

  8. I love the idea of caramel and coffee together. I ce creams that start with caramel like that are allways great! Love the cute way you served it in little expresso cups!

  9. Dear Vera, I’m crazy about coffe ice creams, and yours looks just fabulous! I saved the recipe for future trying :) Thanks!

  10. Beautiful Vera!

    And thank you so much for the tip about cream of tartar. I can’t find it here, so this really helps.

  11. Ice cream is my all time favorite so this looks delicious. The cups are adorable! Great presentation.

  12. looks so good vera!

  13. Great looking ice creams. I like how you’ve chosen to serve them!

  14. hmm caramel and coffee what could be better? perhaps accompanied by an eclair. That’s heaven. This ice cream looks really creamy and delicious hmm

  15. What a lovely and refreshing espresso! They are so beautiful on the cups…

  16. i like my desserts sweet and caffeinated, so this seems perfect to me. :) i love your presentation, too.

  17. Caramel and coffee in icecream sounds very good to me. Only chocolate could be better.:)

  18. I just love your presentation!

  19. Stunning photos! The sweeter the ice cream the better I say!!

  20. Cate, thank you! Anything with coffee is my favorite :) I guess, it shows :)

    Fanny, thank you very much!

    Meeta, thank you. It was supposed to be for adults only, but my kid tried and liked it. So we had to share (it’s probably not very right but…it’s not wine sorbet after all…)

    Angelica, the autumn is here too. I just have some difficulties admitting it :)

    Christy, thank you for the complement! I love green colored eyes :)

    Rita, thank you very much! Doesn’t caramel have a miraculous quality to improve anything it’s been added to?

    Miri, thank you so much for your words! And you are more than welcome :)

    Marija, thank you. I’m glad I was of some help :)

    Camille, thank you very much! I do have an unnecessary large collection of tableware :)

    Aran, thank you very much!

    Y, thank you!

    Natalie, thank you! It sounds good:)

    Leonor, thank you very much!

    Grace, we are alike :)

    Aparna, thank you! I’ve had enough chocolate lately :) And there’s more coming :) So, this a break.

    Machelle, thank you very much!

    Leslie, thank you! I’m with you on that one :)

  21. Oh my, aren’t those the cutest little cups of ice cream EVER. Wow, love ‘em!

    I just looked at that book today and put it back on the shelf at the bookstore (I was having a rare moment of self-restraint). The recipes looked delish. I may have to go back for it after all, lol.

  22. Jacque, thank you so much! I wish I experienced these moments of self-restraint sometimes. I’ve already got a major storage problem… but can’t stop :)

  23. This is definitely my thing :) Espresso or coffee ice cream is my favourite. Thanks for the tip on the caramel, will definitely try it out when I make espresso ice cream.

  24. We are having our first meeting with my daughter’s boyfriend’s parents this weekend when they’re coming for dinner. I think I have to make this ice cream and serve it with a dense chocolate cake.

  25. Hmm, another cookbook to add to the wishlist. :)These look so tempting and your presentation is perfect. Love the little cups.

  26. I was thinking about making espresso ice cream this weekend. I’ve never made any flavored ice cream aside from the basics, this sounds and looks quite good though. I might try this!

  27. Mmm. This is one flavor I love! It looks awesome!

  28. This is my second post that I’ve read from your blog and I’m loving it so far! Such a cute design and VERY delicious looking food!

  29. Love the photo! Simply adorable and yummy sounding!

  30. Vera- I am all about my espresso, so this would be a treat in my book. Especially since I have no trouble enjoying sweets!

  31. dear vera,
    there’s something for you at jugalbandi. congrats.

  32. Thanks for the warning! I’ll remember to adjust the caramel to taste if I ever try this since I like my ice cream not too sweet.

  33. Brilliant! I’ve given you an award. Come by my blog to collect it. :)

  34. Linda, thank you very much! Please, let me know how you like it if you make it.

    Eileen, it sounds like a very important event :) I’ll be happy if you give the recipe a try :)

    Lisa, thanks a lot! My wish list is so long, you can’t imagine :)

    Gabriela, thank you! I’m glad you found the recipe interesting enough :)

    Esther, thank you very much!

    Hillary, thank you for the compliment! And thanks for visiting!

    Melody, thank you very much!

    Kim, thank you! I can’t live without mine :)

    Bee, thank you so much! I’m thrilled!

    Jude, you are very welcome!

    Dragon, thank you for the compliment, and for the award! I’m very touched!

  35. Your ice cream looks so creamy!! I love the taste caramel and coffe!!

  36. Thank you for ur tips!

  37. Ana, thank you very much!

    Sonu, you are very welcome!

Leave a Reply

Please, before posting a question, read the recipe and the comments above. It is very possible that your question has already been answered. Thank you!

Home page | About | Contact | Links | Archives | Awards | Subscribe | Artsy sweets

The whole site is protected by Copyright.
It is forbidden to reproduce any part of this site, in any form, without prior written permission from the author.

© Copyright Baking Obsession 2007-2014