← All recipes

🍰 Espresso Cream Ice Cream

233 kcal · 30 min · 4 servings

Espresso Cream Ice Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring 500 milliliters of water to a boil in a pot.
  2. 2. Pour the hot water over the coffee powder to prepare the espresso.
  3. 3. Let the espresso cool down completely.
  4. 4. Separate the eggs and use the egg whites for another purpose.
  5. 5. Mix the egg yolks in a bowl briefly with the sugar.
  6. 6. Place the bowl over a pot with hot water (bain-marie).
  7. 7. Whisk the egg yolk-sugar mixture with a hand mixer and whisk for about 3 minutes.
  8. 8. Stop when the mixture is very pale and slightly thickened.
  9. 9. Stir the cooled espresso slowly into the egg yolk mixture.
  10. 10. Stir the combination for another 3 minutes over the hot water bath.
  11. 11. Whip the cream in a separate bowl with the hand mixer until stiff.
  12. 12. Gently fold the whipped cream into the espresso mixture using a whisk.
  13. 13. Pour the espresso mixture into a shallow dish.
  14. 14. Place the dish in the freezer for about 4 hours or overnight.
  15. 15. Stir the ice cream several times with a fork while freezing to break up ice crystals.
  16. 16. Portion the ice cream with a hot spoon.

Nutrition per serving