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  • Oct 15th 2019
  • 0 comment

Prep time: 20 minutes + freezing

Cook time: 10 minutes

Serves 8


  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • ¾ cup very coarsely ground espresso beans
  • 1 cup caster sugar
  • 3 egg yolks
  • 1 tbs + 2 tsp cornstarch
  • 1 tsp vanilla
  • 1 cup mini chocolate chips (optional)


  1. Heat milk, cream and espresso beans in a heavy saucepan over medium heat until bubbles form around edge of pan. Remove from heat; let steep for 10 minutes.
  2. Attach wire whip to stand mixer. Whip sugar, egg yolks and cornstarch in mixer bowl on speed 5. With mixer running, pour the hot cream mixture into sugar mixture in a thin steady stream. Rinse saucepan. Pour cream mixture into saucepan. Cook over medium heat until mixture is barely simmering, whisking constantly. Strain through fine-mesh sieve into medium bowl. Stir in vanilla. Refrigerate at least 2 hours or until cold.
  3. Assemble ice cream bowl attachment (as per instruction book) to mixer. Turn mixer to speed 1; pour cold mixture into bowl with mixer running. Continue to stir 20 to 30 minutes or until consistency of soft-serve ice cream. Stir in chocolate chips during the last 2 minutes of mixing, if desired.
  4. Transfer ice cream to an airtight container; freeze several hours until firm.