Even my kids like this.
NOTE: This recipe uses raw eggs. For a tempered version of the ice cream base, see the Ice Cream Geek:
- 2 eggs
- 1/2 cup sugar
- 2 cups heavy whipping cream
- 1 cup whole milk
- 3 tbsp instant espresso
- 1 tbsp ground espresso
Whisk the eggs and sugar until they turn light in color. Then whisk in the cream, milk, and instant espresso.
Transfer the mixture to an ice cream maker and churn according to your machine. Right before it's done, add in the ground espresso.
Transfer to freezer-safe containers and freeze for at least 4 hours before serving.