Coffee Ice Cream

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A dessert for coffee lovers
Preparation time45 minutes
Cooking time10 minutes
Serves4 to 6


  • 1 cup (250ml) milk
  • 1 cup (250ml) thickened cream
  • 60ml strong fresh espresso
  • 4 egg yolks
  • ½ cup (110g) caster sugar


  1. Combine milk, cream and espresso in a saucepan. Bring the mixture to simmering point over low heat.
  2. Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy.
  3. Gradually whisk in hot milk mixture into yolk mixture until well combined.
  4. Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
  5. Transfer mixture to a bowl . Allow to cool before placing in the fridge to chill for several hours.
  6. Churn ice-cream as directed in the instruction booklet.
  7. Transfer mixture to an airtight container and freeze until firm.