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Grandfather's cup—frozen coffee cream in a distinctive cup—is Italy's nostalgic frozen treat. This beloved mediterranean dessert brings family memories of Italian summers.
In a medium saucepan, combine heavy cream and whole milk over medium-low heat. Bring just to a gentle simmer, stirring occasionally.
In a separate bowl, vigorously whisk egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
Slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs.
Return the tempered mixture to the saucepan with remaining milk and cream over low heat, stirring constantly. Do not let it boil—cook gently until the base coats the back of a spoon.
Remove from heat. Stir in espresso and vanilla extract until fully combined. Allow to cool to room temperature, then refrigerate for at least 1 hour.
Pour the chilled mixture into an ice cream maker and churn until thick and creamy, about 20–30 minutes. If you don’t have an ice cream maker, freeze in a shallow dish, stirring well every 30 minutes until creamy.
Spoon into small cups or glasses, cover, and freeze for at least 2 hours more before serving. Serve semi-frozen, not rock solid, with optional whipped cream on top.
