New This Month

Coffee Ice Cream

Use this recipe when making the Cinnamon-Mocha Ice Cream Cake with Chocolate Crunchies.

  • Yield: Makes about 1 1/2 quarts

Source: Martha Stewart Weddings, Spring 2015


  • 2 cups whole milk
  • 1 cup sugar, divided
  • 1/2 cup brewed espresso
  • 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 8 large egg yolks
  • 2 cups very cold heavy cream


  1. Prepare an ice-water bath.
  2. Combine milk, 1/2 cup sugar, espresso, salt, and vanilla in a saucepan. Bring to a simmer over medium heat.
  3. Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a medium heatproof bowl.
  4. Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon -- about 4 minutes. Add heavy cream.
  5. Pour through a fine sieve into a heatproof bowl set in ice bath. Let cool, stirring occasionally.
  6. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours or overnight.
  7. Freeze in an ice cream maker according to manufacturer's instructions.

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