What better way to enjoy the last days of summer than with homemade coffee ice cream? The base is smooth and creamy like the ultimate rich latte and made with a double shot of our signature Peritus Espresso Blend. Finely chopped sea salt dark chocolate adds that luxurious texture contrast. Alternatively, chocolate chips or Nutella would make a fine substitute! If you are particularly caffeine sensitive, you can always sub in decaf.
- 1c whipping cream
- 2c milk (I used 2%)
- 2/3c sugar
- pinch of salt
- 2 shots Peritus espresso, cooled
- 4 egg yolks
- 1 tsp vanilla paste
- 1 bar of sea salt dark chocolate, finely chopped (~4 oz)
Freeze your ice cream bowl for your ice cream maker. Heat the cream, milk, sugar, and salt in a saucepan over medium heat stirring occasionally until the sugar dissolves and small bubbles form around the edge of the saucepan. Be careful not to let the milk boil! In a separate bowl, whisk the egg yolks, cooled espresso shots, and vanilla in a medium mixing bowl until smooth and integrated. Carefully pour in a generous splash of the warmed milk mixture into the egg yolk mixture while vigorously whisking together to prevent scrambling the eggs. Continue to add the rest of the warmed milk mixture until everything is combined. Return to the saucepan and continue to whisk over medium heat until the mixture thickens and can coat the back of a spoon. Strain the mixture over a bowl, cover, and cool in the fridge overnight.
The next day, pour the chilled mixture into your ice cream maker, following manufacturer’s instructions. When the ice cream is just about done, pour in the chocolate bits to mix in. Serve immediately or freeze for another few hours until firm!