A delightful frozen treat combining rich espresso, chocolate, and bright orange zest. This creamy ice cream delivers the perfect balance of citrus brightness and deep coffee flavor, making it an ideal dessert for coffee lovers who want something special but achievable at home.
MethodEspresso
Prep time30
Coffee30g
Water60ml
Grind sizeFine
Water temp200°F
Instructions
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1
<h2>Step 1: Brew Espresso</h2> Brew 2 shots of espresso (60ml) using 30g of coffee. Let cool completely. <h2>Step 2: Prepare Base</h2> In a saucepan, heat cream, milk, and half the sugar over medium heat until steaming. Don't boil. <h2>Step 3: Make Custard</h2> Whisk egg yolks with remaining sugar until pale. Slowly add hot cream mixture while whisking constantly to temper eggs. <h2>Step 4: Cook Custard</h2> Return mixture to saucepan and cook over low heat, stirring constantly, until it coats the back of a spoon (170°F). <h2>Step 5: Add Flavors</h2> Remove from heat. Stir in chopped chocolate until melted, then add cooled espresso, orange zest, vanilla, and salt. <h2>Step 6: Chill</h2> Strain mixture through fine-mesh sieve. Cover and refrigerate for at least 4 hours or overnight. <h2>Step 7: Churn</h2> Churn in ice cream maker according to manufacturer's instructions, usually 20-25 minutes. <h2>Step 8: Freeze</h2> Transfer to airtight container and freeze for at least 2 hours before serving.