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Barrie House Espresso Ice Cream



2 cups milk

2 cups ml heavy cream or whipping cream

3/4 cup sugar

5 eggs

1 capsule of Barrie House Espresso

Vanilla extract (2 teaspoon) or directly from a bean


1. Put a saucepan on a medium heat. Simmer the cream, milk, espresso and ½ cup of the sugar, don’t boil it. In case you use vanilla pod, steep it in the milk here.

2. Whisk eggs and remaining sugar in a heat proof bowl. Then slowly temper the hot cream/milk into the mixture whisking constantly.

3. Once the cream/milk, eggs and sugar are mixed, pour the mixture into the saucepan. Cook it on medium heat stirring constantly until the mixture thickens a bit.

4. Cool down the custard for 20 mins, wrap and place in refrigerator. Chill the mixture fully then place into your ice cream maker.

Hudson Valley Restaurant Week is back this April 8-21!