Easy Espresso Ice Cream Recipe for a Small-Batch Ice Cream Maker
Homemade Espresso Ice Cream is uncooked and flavored with instant espresso. This will make a little more than a quart. Slightly adapted from the Sweet Cream Base recipe published in Ben & Jerry's Homemade Ice Cream & Dessert Book.
Blend 2 large eggs and ⅔ cup granulated sugar in a medium mixing bowl until the sugar dissolves and the eggs turn light yellow.
Whisk in a pinch table or sea salt, 1 teaspoon vanilla extract, 1 cup whole milk, and 2 tablespoons powdered instant espresso. Stir in 2 cups heavy whipping cream.
Chill for 3-4 hours. Pour ice cream mixture into your ice cream freezer and follow the manufacturer's instructions.
Notes
If left in the freezer over 24 hrs, ice cream may become hard and difficult to dip. Let it sit on the counter for a few minutes to soften.Looking for a "lighter recipe"? Use 2 cups of milk and 1 cup cream instead of 1 cup of milk and 2 cups of cream. I do it all the time, and it goes down just as easily. Having said that, it's not quite as rich and creamy as the original.Looking for something different? Chop up oreo cookies, KitKat bars, or chocolate-covered graham crackers for something a bit different. Start with about 1/2 of chopped cookies or candy.