• 3 cups unpasteurized, non-homogenized whole milk with cream
  • 1/2 cup sugar
  • 1 dash salt
  • 2 egg yolks, lightly beaten
  • 2 tablespoons finely ground espresso beans, I like Stumptown Hairbender
  • 1 double shot espresso
  • 1 tablet of bittersweet organic chocolate, I like to use Mast Brothers, broken into smallish pieces


  1. Bring milk and half of sugar to a boil.
  2. Meanwhile whisk yolks with other half of sugar, salt, ground espresso, and brewed espresso and gently warm in a bowl over a pot of simmering water.
  3. Once milk comes to a boil, remove from heat and allow to cool a few minutes, then temper with egg yolks, and cook over a bain marie, stirring constantly with a rubber spatula, until custard coats the back of a spoon.
  4. Remove custard from heat, strain through a fine mesh sieve, and set aside in the fridge to cool down.
  5. Once the custard has cooled completely, fold in chocolate pieces and spin in ice cream machine according to manufacturer’s instructions.
  6. Once the ice cream is finished, set aside in the freezer for 20 minutes to finish setting up.