Food & Cooking Recipes Dessert & Treats Recipes Espresso Ice Cream 4.0 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 3, 2019 Print Rate It Share Share Tweet Pin Email Yield: 6 cups Homemade espresso ice cream is the perfect ending to a summer meal. Martha made this recipe on episode 507 of Martha Bakes. Ingredients 1 ¾ cups whole milk 1 ¾ cups heavy cream 1 cup sugar ½ cup brewed espresso 1 tablespoon pure vanilla extract 8 large egg yolks Directions Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl. Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon. Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours. Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving. Rate it Print