• 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1 1/2 cups whole coffee beans (I prefer dark roast)
  • 5 egg yolks
  • 1/3 cup sugar
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon ground espresso
  • a pinch of salt


  1. Mix milk, sugar, coffee beans, salt, and 1/2 cup of the cream in a saucepan and heat until warm but not boiling. Remove from heat, cover, and let steep for an hour.
  2. Reheat the coffee bean/milk mixture but not boiling.
  3. Whisk together egg yolks in a bowl. Slowly pour the hot coffee bean mixture into the egg yolks, whisking the entire time so the yolks don’t cook.
  4. Transfer the entire mixture back to the saucepan and cook on medium heat, stirring the entire time, until the mixture is thick, about 10 minutes.
  5. Pour the remaining cup of cream into a glass bowl and set the bowl on ice over a larger bowl.
  6. Set a mesh strainer on top of the bowl of cream and pour the coffee bean/milk/egg mixture into strainer. Press the beans to extract the most mixture and flavor through the strainer then discard the beans (unless you have another use for them).
  7. Stir the vanilla and espresso into the mixture and keep stirring the mixture in the bowl over the ice bath until cooled down.
  8. Chill the mixture in the fridge until completely cool. May take up to an hour. Can be chilled in the fridge for up to a few days before making ice cream.
  9. Pour mixture into cold ice cream maker and churn according to manufacturer’s instructions, usually about 25 minutes.
  10. Pour into an airtight container and freeze until firm.

Recipe slightly adapted from