Espresso Ice Cream

6 cups

Homemade espresso ice cream is the perfect ending to a summer meal. Martha made this recipe on episode 507 of Martha Bakes.


  • 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


  1. 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.

  2. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.

  3. 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.

  4. 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.

  5. 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.

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