Ingredients
Equipment
Method
Steep and warm the base
- Combine heavy cream, whole milk, and whole coffee beans (if using) in a saucepan and heat until steaming. Keep it at a steady steam, then steep for 15 minutes until the liquid looks deeply coffee-brown.
- Strain out the coffee beans and return the warm coffee cream to the saucepan. Aim for a smooth, speck-free liquid before continuing.
- Whisk instant espresso powder into the warm coffee cream until fully dissolved. Stop when no darker clumps remain on the whisk.
Cook to custard thickness
- Whisk egg yolks and granulated sugar until pale and slightly thick. The mixture should look lighter in color and ribbon slowly off the whisk.
- Slowly whisk the hot coffee cream into the yolk mixture to temper it. Pour in gradually so the yolks stay silky, not scrambled.
- Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it reaches 175°F. Watch the custard as it coats the back of a spoon and holds a clear line when you draw a finger through.
Chill, churn, and freeze
- Strain the custard, then stir in vanilla extract and salt. The surface should look glossy and evenly mixed.
- Cool the custard completely over an ice bath. Keep stirring occasionally until the container feels fully cooled to the touch.
- Refrigerate for at least 4 hours. Chill until thoroughly cold all the way through.
- Churn the chilled custard in an ice cream maker. Churn until the texture looks like soft-serve and thickens as it mixes.
- Transfer to a freezer-safe container and freeze until firm. Let it set until scoops hold their shape rather than collapsing.
Notes
Pro tip: reach 175°F and rely on spoon-coating rather than boiling—overheating can make the custard grainy. Store in the freezer in a covered container for up to 2–3 weeks; thaw in the fridge 10–15 minutes for best scoopability. For a lighter option, use half-and-half or whole milk plus reduced cream, but expect a softer texture and less intense richness.