Vanilla Ice Cream With Espresso Shot Recipe

Warm milk and cream

In a medium saucepan, combine 1.5 cups whole milk and 1.5 cups heavy cream. Heat over medium until mixture is hot and just beginning to steam (small bubbles around edges), about 5–7 minutes. Do not bring to a boil.

Whisk yolks and sugar

While the milk warms, whisk 4 large egg yolks with 0.75 cups granulated sugar in a heatproof bowl until pale and slightly thickened, about 1–2 minutes.

Temper the eggs

Slowly ladle about 1/2 cup of the hot milk mixture into the yolks while whisking constantly to temper. Continue adding another 1/2 cup in a slow stream, whisking, until roughly one cup has been incorporated and the yolks are warmed.

Cook the custard

Pour the tempered yolk mixture back into the saucepan with the remaining hot milk and cream. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom, until the custard coats the back of the spoon and reaches about 170–175°F (77–79°C), about 3–6 minutes. Do not boil or the eggs will curdle.

Strain and flavor

Remove from heat, immediately pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in 2 tsp pure vanilla extract and a pinch of fine salt.

Cool quickly

Place the bowl in an ice bath (bowl of ice water) and stir occasionally until the custard cools to room temperature, about 15–20 minutes. Alternatively, cover and refrigerate until thoroughly chilled, at least 2 hours or overnight.

Churn

Once chilled, churn the custard in an ice cream maker according to the manufacturer's instructions, usually 20–30 minutes, until it reaches soft-serve consistency.

Harden

Transfer churned ice cream to an airtight container, smooth the top, press a piece of parchment directly on the surface to minimize ice crystals, and freeze for at least 4 hours (preferably overnight) until firm.

Brew espresso

Prepare 1 fresh hot shot of espresso (about 1 oz / 30 ml) just before serving. If you prefer it sweeter, stir in 1 tsp demerara or brown sugar to dissolve while hot.

Scoop and pour

Place 2 generous scoops (about 1 cup) of the vanilla ice cream into a chilled coupe or small serving glass. Pour the hot espresso shot directly over the ice cream — this will melt the surface slightly and create a creamy coffee-ice cream mixture (affogato-style).

Garnish and serve

Optional: sprinkle 1 tsp shaved dark chocolate or a light dusting of cocoa powder on top. Serve immediately with a small spoon.