Homemade Vanilla Ice Cream with Espresso Syrup Recipe

How To Make Tasty Homemade Ice Cream Recipes, Shipped Right to Your Door

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How To Make Tasty Homemade Ice Cream Recipes, Shipped Right to Your Door

Homemade Vanilla Ice Cream with Espresso Syrup Recipe

This homemade vanilla ice cream is rich, creamy, and just the right amount of sweet. The addition of homemade espresso syrup adds a bold, slightly bitter flavor that complements the vanilla perfectly. This recipe calls for an ice cream maker, but the end result is well worth it.

Ingredients

1/4 cup granulated sugar
1/4 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
2 cups heavy cream
1/2 cup brewed espresso
1 cup granulated sugar
6 large egg yolks

Time Needed

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Instructions

Combine heavy cream, whole milk, granulated sugar, vanilla extract, and salt in a medium saucepan.
Cook, stirring occasionally, over medium heat until the mixture just begins to steam.
Whisk together the egg yolks in a separate bowl.
While whisking constantly, slowly pour 1 cup of the warm cream mixture into the egg yolks.
Return the egg yolk mixture to the saucepan with the remaining cream mixture and cook, stirring constantly, over medium-low heat until the mixture thickens and coats the back of a spoon.
Allow to cool to room temperature, stirring occasionally, after removing from the heat.
When the mixture has cooled, pour it into an ice cream maker and churn according to the manufacturer's instructions.
While the ice cream is churning, make the espresso syrup in a small saucepan by combining brewed espresso and granulated sugar.
Cook, stirring occasionally, over medium heat until the mixture thickens and reduces by half.
Remove from the heat and set aside to cool to room temperature.
When the ice cream is done churning, transfer it to a freezer-safe container and drizzle with the espresso syrup.
Swirl the syrup into the ice cream with a knife or skewer.
Cover and place in the freezer for at least 4 hours, or until firm.