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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.