Ingredients
Equipment
Method
Make the espresso custard
- Heat the heavy cream and whole milk in a saucepan over medium heat until steaming. Whisk in the instant espresso powder until fully dissolved.
- In a separate bowl, whisk the egg yolks and granulated sugar until smooth. Slowly whisk the hot cream mixture into the yolks to temper them.
- Return the mixture to the saucepan and cook, stirring constantly, until it reaches 175F. Scrape the bottom and sides as it thickens.
- Strain the custard into a clean container to remove any bits. Stir in the vanilla extract and salt, then cool completely.
Chill, churn, and add almonds
- Refrigerate the custard for 4 hours, until very cold. Cover to prevent a skin from forming.
- Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until thick, soft-serve consistency. Add the toasted whole almonds in the last 5 minutes of churning.
Ribbon with fudge and freeze
- Layer the churned ice cream into a freezer-safe container. Drizzle warmed hot fudge sauce between layers and swirl with a knife to create ribbons.
- Freeze the container until firm, about 4 hours or as needed for scoopable texture. Let sit 5 minutes at room temperature for easier serving.
Notes
For the smoothest custard, keep the heat steady while cooking to 175F—avoid boiling. Chill properly before churning (minimum 4 hours) for the best texture. Store covered in the freezer up to 2 weeks; freezing is yes (fudge ribbons may slightly firm). For a non-dairy swap, use oat milk plus a plant-based heavy-cream alternative and follow custard-thickening guidance from the brand, noting the texture may be softer.