Project Description

Espresso Ice Cream


  • 200ml Milk
  • 200ml Heavy Cream
  • 200ml Sugar
  • 100ml Espersso
  • 10g Pure Vanilla Extract
  • 8 Egg Yolks


  1. Put all the ingredients into a saucepan (expect egg yolks), Bring to a medium heat
  2. Wish the egg yolk and add 50g of sugar.
  3. Add the egg yolk in to the saucepan with the milk mixture, whisk together under the low heat until thick enough to coat the back of a spoon.
  4. Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally.

  5. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.

  6. Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.