Almost anytime I think about making something for my sister, I think of tuxedo desserts . She loves that combination of dark chocolate, white chocolate, and especially the bold espresso flavor. Last year for her birthday I came up with this ice cream recipe to use in my Tuxedo Macaron Ice Cream Sandwiches (recipe coming soon).
Ingredients 
Custard is Done Cooking! 
Soft Serve is Ready to Enjoy!
When developing this recipe I decided to add in a hint of cocoa because espresso and chocolate pair so well together. I have come across multiple chocolate cake and other recipes where you add a little espresso to bring out the chocolate flavor. I decided to reverse that and have the espresso as the star and the chocolate as the supporting character for this recipe.
Espresso Chocolate Ice Cream
Course: DessertCuisine: AmericanDifficulty: Intermediate6
servings10
minutes15
minutesIngredients
1 1/2 cups whole milk
1 1/2 cups half & half
1 cup heavy whipping cream
8 large egg yolks
1 cup granulated (or caster) sugar
2 tablespoons finely ground espresso beans
2 teaspoons special dark unsweetened cocoa powder
2 teaspoons vanilla extract
Directions
- Place the whole milk, half & half, heavy whipping cream, ground espresso beans, and unsweetened cocoa powder into a medium sauce pan. Put pan on a stove top burner over medium heat and whisk to combine.
- While the milk, cream, espresso, and chocolate mixture is brought to a simmer on the stove, whisk the sugar and egg yolks until it lightens in color.
- Remove the mixture from the stove and slowly pour 1/3 to 1/2 of the dairy mixture to the egg and sugar mixture while also making sure to whisk constantly in order to properly temper the eggs. Return this mixture to the sauce pan and place back on the burner on a medium-low heat. While the mixture cooks, make sure to whisk frequently until the mixture thickens and will lightly coat the back of a spoon.
- Remove the mixture from the heat, stir in the vanilla, strain through a fine mesh sieve, and finally pour into a container and let it sit at room temperature for 20-30 minutes until slightly cooled. Place this mixture in the refrigerator over night.
- Set up your ice cream machine and add the slightly thickened mixture into it. Turn on the machine and follow your ice cream maker’s manufacturer instructions regarding how long it takes an ice cream base to freeze. This might take anywhere between 20-40 minutes depending on your machine.
- You may either serve immediately if you would like soft serve ice cream, or you can place in the freezer for at least 2 hours to harden.
Notes
- This is a lighter, lower fat ice cream recipe. If you would like to make a richer ice cream, replace the 1.5 cups of whole milk with half & half.
This ice cream recipe has a delicious espresso flavor, a hint of cocoa, and a smooth texture; however, you can even skip freezing the ice cream and just use the crème anglaise as a delicious addition to other confections. A piece of pound cake, some of the espresso chocolate crème anglaise spooned over the top, and some whipped cream would make a fantastic dessert!
Thank you so much for checking out this recipe! I hope that you give it a try and that you enjoy it as much as I do! Please leave a comment below regarding how you liked this recipe and what you enjoyed with your espresso chocolate ice cream!
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