Espresso Ice Cream - Barefoot Contessa Ina Garten
- Reviews 1
Ready In: 3 hrs 15 mins
Serves: 4
Yields: 1 quart
Ingredients
- 3 cups half-and-half
- 6 extra-large egg yolks
- 2⁄3 cup sugar
- 1 pinch salt
- 2 1⁄2 tablespoons ground espresso beans
- 1 tablespoon coffee liqueur (recommended ( Kahlua)
- 1 teaspoon pure vanilla extract
- 4 ounces chocolate-covered coffee beans, chopped
Directions
- Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.
- Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed.
- Slowly add the hot half-and-half until combined.
- Wipe out the pan and pour the mixture back into the clean pan.
- Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
- Pour the cream through a fine-meshed sieve into a bowl.
- Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
- Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions.
- Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours.
- Soften slightly before serving.
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