Espresso Ice Cream - Barefoot Contessa Ina Garten

Recipe by Cristina Barry
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 4
YIELD: 1 quart
UNITS: US

INGREDIENTS

Nutrition
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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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