Coffee-Scented Chocolate Ice Cream

Preparation info

  • Yield: approximately

    6 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

If you are a chocolate lover, you will not be able to stop eating this rich chocolate ice cream. It has just a hint of coffee flavor, which, if you prefer, can easily be left out. I recommend you do so rather than use instant coffee if espresso is not available. Try serving this ice cream with a splash of Grand Marnier or Cointreau on top and one or two Florentina cookies on the side.


  • 1 quart (960 ml) half-and-half
  • 4 ounces (115 g) unsweetened cocoa powder
  • ½ cup (120 ml) brewed espresso coffee
  • 1 vanilla bean, split lengthwise, or 1 teaspoon (5 ml) vanilla extract
  • 4 ounces (115 g) sweet dark chocolate
  • 8 egg yolks ( cup/160 ml)
  • 6 ounces (170 g) granulated sugar


  1. Gradually mix enough half-and-half into the cocoa powder to dissolve it and make a smooth paste. Stir in the remaining half-and-half and the espresso. Bring to the scalding point with the vanilla bean, if using.
  2. Chop the chocolate into small pieces. Remove the cream mixture from the heat, add the chopped chocolate, and stir until completely melted.
  3. Whip the egg yolks with the sugar until light and fluffy. Remove the vanilla bean from the half-and-half; scrape the seeds back into the half-and-half for a more intense flavor. Discard the pod halves or rinse and reserve for another use. Add the vanilla extract if using that instead. Gradually pour the hot half-and-half into the yolk mixture while stirring rapidly. Place over simmering water and heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick enough to coat the spoon. Set aside to cool. Cover and refrigerate until thoroughly chilled, preferably overnight.
  4. Process in an ice cream freezer according to the manufacturer’s directions. Store, covered, in the freezer.