I love a good coffee ice cream. Hagen Daaz makes a really good one, but this recipe is just as easy as going to the grocery store, and tastes even better. There are only 4 ingredients, and you probably already have them at home. This is definitely a new favorite ice cream/gelato recipe. It had perfect consistency and flavor. Use a good quality instant espresso since it will be the only flavor you taste.

Serves 6

  • 5 large egg yolks
  • 1 cup sugar
  • 1 1/2 cups whole milk
  • 1 tablespoon instant espresso powder dissolved in 1/2 cup hot water

Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.

Process custard in ice cream maker according to manufacturer’s instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)

Bon Appetit May 1997