I’ve made this recipe three times now (twice with whole milk and once with coconut milk), and it’s just divine. You can get 6-8 small servings from this recipe.

  • 4 cups whole milk or coconut milk (use the canned milk, and not light — go full fat)
  • 1/2 cup raw honey
  • 2 Tbs. instant espresso granules (I had some from the Spice House and it worked great. When that ran out, I brewed two shots of espresso and added that to the milk. Just be sure to decrease the amount of milk so that you don’t have too much liquid.)
  • 6 egg yolks

In a large pot, bring the milk, honey, and espresso powder to a gentle boil over medium heat, stirring occasionally. Reduce the heat to low. Slowly add about a cup of the hot milk to the egg yolks and beat it together. You want the yolks to warm up gradually so they don’t cook into lumps of yolk.

Slowly add the yolk mixture to the pot, stirring to incorporate. Cook and stir until the mixture thickens enough to coat the back of a spoon (or until it reaches 170 degrees). Pour through a fine mesh sieve and chill at least a couple hours.

Pour the cold mix into an ice cream machine. Serve in small dishes and garnish with cocoa powder or shaved chocolate.

Adapted from Emeril Lagasse