Gelato al Caffè (Espresso Custard Ice Cream)
Rich coffee ice cream made on a real egg custard, with a deep espresso flavour and a smooth scoop.
Made with Egg custard (creme anglaise). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min + freezing
- LevelMedium
- Costabout £0.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made egg custard (creme anglaise, see the base recipe) first and chill it completely, at least 4 hours or overnight.
240 min - 2
Stir the sugar and espresso powder into the hot espresso until dissolved. Cool for 10 minutes.
10 min - 3
Whisk the coffee mixture and the cream into the cold custard until combined. Taste: it should be slightly too sweet and strong, as freezing dulls both.
- 4
Churn in an ice cream machine for 25 to 30 minutes until thick, then freeze in a lidded tub for 2 hours until firm.
120 min - 5
No machine: pour into a shallow freezerproof tub and freeze. Whisk well every 45 minutes, 4 times, then leave until firm.
- 6
Take it out of the freezer 10 minutes before scooping.
Tips
- Chill the custard base fully before churning. A warm base makes large ice crystals and a grainy texture.
- Add 1 tbsp coffee liqueur if you like. A little alcohol keeps the ice cream softer straight from the freezer.
- Serve a scoop in a hot espresso for a classic affogato.
Storing and freezing
Freeze in a lidded tub for up to 1 month. Press baking paper onto the surface to prevent ice crystals.
Questions
Do I need an ice cream machine?
No. Freeze the mixture in a shallow tub and whisk it hard every 45 minutes, 4 times. It will be a little less smooth than machine churned, but still creamy.
Is this ice cream gluten free?
Yes. Egg custard, cream, sugar and coffee contain no gluten. It is vegetarian and nut free, but contains egg and dairy.
Can I use decaf?
Yes. Use decaf espresso and decaf instant espresso powder for the same flavour with less caffeine.
More made with egg custard (creme anglaise)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.