Coffee Espresso Crunch Ice Cream
Coffee Espresso Crunch Ice Cream is a rich, creamy dessert that marries the bold flavor of espresso with the smooth texture of homemade ice cream. The addition of crunchy chocolate or coffee bits creates a delightful contrast, making every bite a perfect balance of creamy and crispy. Ideal for coffee lovers and ice cream enthusiasts, this treat can be made at home with just a few simple ingredients and a bit of patience.
Equipment
- Ice Cream Maker (Optional but recommended for best texture)
- Saucepan (1, medium size for custard base)
- Whisk (1, medium size)
- Heatproof Spatula (1)
- Mixing Bowl (1, medium size)
- Storage Container (1, preferably airtight)
- Measuring Cups & Spoons (for precise ingredients)
Ingredients
- 2 cups 480 ml Heavy Cream
- 1 cup 240 ml Whole Milk
- 1/4 cup 50 g Granulated Sugar
- 1 tablespoon 5 g Espresso Powder
- 5 large Egg Yolks
- 1 teaspoon 5 ml Vanilla Extract
- 1/2 cup 75 g Chocolate or Coffee Crunch Pieces (chopped chocolate, toffee bits, or roasted coffee beans)
Instructions
- Infuse the Milk and Cream: In a saucepan, combine the heavy cream and whole milk. Heat over medium heat, stirring occasionally. Add the espresso powder and sugar, stirring until dissolved. Let the mixture come to a simmer (do not boil).
- Temper the Egg Yolks: In a mixing bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture into the yolks, whisking constantly to prevent scrambling. Slowly pour the yolk mixture back into the saucepan with the remaining cream mixture, stirring continuously.
- Cook the Custard: Continue cooking over medium-low heat until the mixture thickens and coats the back of a spoon, around 5-7 minutes. Do not let it boil.
- Cool the Custard: Remove the pan from heat and stir in the vanilla extract. Pour the custard into a bowl and cover with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for 2-3 hours or until completely cool.
- Churn the Ice Cream: Once cooled, pour the custard into your ice cream maker and churn according to the manufacturer’s instructions. Add the chocolate or coffee crunch pieces when the ice cream is almost finished churning.
- Freeze the Ice Cream: Transfer the churned ice cream into an airtight storage container. Cover and freeze for at least 4 hours, or overnight for best results.
Notes
- For a richer flavor, use freshly brewed espresso instead of espresso powder.
- No Ice Cream Maker? You can still make this ice cream. Pour the custard into a shallow pan, freeze, and stir every 30 minutes until smooth and firm.
- Crunch Options: Feel free to get creative with the crunch – crushed biscotti, toffee bits, or even crushed espresso-flavored cookies work wonderfully.
- Storage: Store the ice cream in an airtight container in the freezer for up to 2 weeks for the best texture.