Espresso martinis are having a moment, and for good reason—whether served at brunch or as after-dinner pick-me-ups, they’re a classic. The first time I had an espresso martini made with Allen’s Coffee Brandy was at Portland’s Hunt + Alpine Club. The cocktail, crafted by co-owner Andrew Volk, is the perfect way to celebrate Maine’s best-selling spirit. The coffee-flavored liqueur pairs perfectly with milk, making it a fantastic companion to ice cream; this recipe includes the spirit in the ice cream itself to create Allen’s Espresso Martini Ice Cream.
Ice cream that is made with egg yolks is French-style ice cream, otherwise known as custard ice cream. It’s rich, creamy, and has a little bit of a chew, in the best way possible. Custard ice cream is a great vehicle for deep flavors, like coffee. Rather than using brewed espresso, this recipe uses a cold steep with whole beans, similar to how cold-brew coffee is made. By not adding straight coffee or espresso, we’re able to eliminate excess water, which would lead to unnecessary ice crystals in the final product. The recipe also calls for cornstarch, which acts as a stabilizer to prevent crystallization. Keep in mind that alcohol will depress the freezing point of ice cream, meaning this recipe will take longer to freeze and stay softer than standard scoops—so don’t expect to build a towering cone with your creation.
There are three types of ice cream machines you can use for home preparation:
- The first type is a hand-crank salt and ice machine, which requires hand-churning your ice cream. If you’re looking for a way to include younger family members (maybe not for this alcohol-forward recipe, though!) this is a great option.
- The second choice, and the most popular, is a model that uses pre-frozen canisters. These require some planning and freezer space, as the canister must sit overnight in the freezer before use. Due to this, you’re limited on how many batches you can make in a day unless you have multiple canisters and loads of freezer space.
- If you are passionate about making ice cream at home, the third and best (but most expensive) option is a model with a built-in compressor.
These machines allow home cooks to spin up back-to-back batches of ice cream throughout the day, without needing to pre-freeze any canisters. While there are many models on the market, my favorite is the Breville Smart Scoop—this is the machine in which I initially tested all of my recipes for Parlor Ice Cream, and it’s an absolute champion.
Makes
4 servingsIngredients
- 1 ½ cup + 1 tablespoon whole milk
- 1 ½ cup cream
- ½ cup sugar
- 1 teaspoon sea salt we love Slack Tide
- 1 teaspoon vanilla paste Heilala is our house vanilla
- 1 tablespoon cornstarch
- 3 yolks
- ⅓ cup Allen’s Coffee Brandy
- ½ cup whole coffee beans (there are no shortages of amazing local coffee roasters in Maine so support your favorite—
- and remember that freshly roasted beans make a world of difference in the flavor!)
Instructions
- Prepare an ice bath, filling a large bowl 2/3 full with ice, cold water, and a pinch of salt.
- Combine 1 1/2 cups milk, cream, sugar, sea salt, and vanilla in a heavy-bottom saucepan and place the mixture on medium heat. Add cornstarch to 1 tablespoon of cold milk and whisk into the dairy mixture. Stir occasionally until the mixture comes to a boil, then remove from heat.
- In a separate bowl, whisk the egg yolks and slowly ladle the hot milk mixture into the bowl, tempering the eggs. Be sure to whisk constantly to prevent eggs from scrambling. Continue to slowly add the hot mixture to the eggs, then add the mixture back into the saucepan.
- Cook the mixture on medium heat, being sure to use a spatula to constantly scrape the bottom to prevent curdling. When the mixture reaches 180° and begins to thicken, remove from heat.
- Pour the custard into a shallow heat-safe bowl and set into ice bath. Stir occasionally as it cools down.
- Once the custard has cooled to 50° or below, strain through a sieve to remove any bits of egg yolk or cornstarch.
- Add the Allen’s Coffee Brandy and coffee beans, stir to combine, and allow the mixture to steep in the fridge for at least 12 hours, or to taste.
- Strain the beans out of the ice cream with a fine mesh strainer. Churn the strained ice cream mixture according to your ice cream machine’s instructions.
- Transfer the spun ice cream into a container and allow it to sit in the coldest part of your freezer, ideally overnight but at least for 2 hours.
- Serve in a martini glass and garnish with a roasted coffee bean if desired. Make sure to mark it as 21+. Cheers!
