recipe // homemade coffee ice cream.


When it came time to whip up my second batch of ice cream, I decided to combine my new favorite kitchen gadgets and make some coffee ice cream using my Nespresso machine (which I am completely and utterly obsessed with).

Here’s the scoop (… I couldn’t resist) –


  • 2 c. whole milk
  • 2 c. heavy cream
  • 8 egg yolks
  • 1 c. sugar
  • 1/2 c. espresso
  • 1 tbsp. pure vanilla extract


  1. Combine milk, cream, 1/2 c. sugar, espresso and vanilla in a saucepan & bring to a simmer over medium heat
  2. In a separate bowl, whisk together eggs and remaining sugar
  3. Gradually stir half of the hot mixture into the egg + sugar mixture and whisk to combine
  4. Pour mixture back into saucepan and cook over medium heat, stirring constantly, until mixture is thick enough to coat the back of a spoon
  5. Transfer to heat-proof bowl and cool in refrigerator overnight (you might want to stir this up a few times as it’s cooling)
  6. Pour mixture into frozen bowl of ice cream maker and mix for 15 minutes
  7. Freeze for 2+ hours to fully harden