Espresso Frozen Custard

Recipe by About Chef Austin Chef Austin 


Espresso Coffee Frozen Custard Ice Cream

Espresso Frozen Custard

Qty: 2 Qts

Serves: 8

  • 8 Egg Yolks
  • ½ Cup Sugar
  • 2 Cups Heavy Cream
  • 1 Cups Whole Milk
  • ¼ Tsp Kosher Salt
  • 1 Tsp Vanilla
  • ½ Cup Espresso Ground Coffee Beans


Recommended Equipment:
Digital Thermometer
Ice Cream MakerFine Mesh Strainer



Step 1
In a bowl whisk together egg yolks, sugar, and vanilla. In a large sauce pan, add milk and heavy cream.

Step 2
Heat cream and milk over medium heat to 170F. As soon as it reaches temperature, take off of heat and pour a slow steady stream of the egg & sugar mixture to the hot cream whisking continuously until all the egg mixture has been incorporated. Add salt and espresso grounds to custard. Reheat to 170F to thicken the custard then remove from heat.

Step 3
Let custard steep for 10 minutes then run through a fine mesh strainer to remove coffee grounds.

Step 4
Place in refrigerator for until the custard batter is completely cool. Run cooled batter through your ice cream machine per manufacturer’s directions. Make sure not to overload machine with batter or it will not properly freeze. You can eat immediately or place in a container and place in freezer for at least 1 hour to properly set up and enjoy later.




About Chef Austin

About the Author: 

Chef Austin Merath is Everything Kitchen's Culinary Wizard, Kitchen-Gadget Reviewer, and New-Product Tester. He studied under chefs in College of the Ozarks' Culinary Program. It's his job to make sure you choose the kitchen tools that are right for you by testing the best we have to offer. When not cooking, Austin is tinkering with computers or exploring the Ozarks with his wife Amy. Click here for his full bio.

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