As the ice cream machine finished churning, I scooped a taste…and another…then another…and a few more.
It took all my will power to resist eating the entire quart of this espresso ice cream. Let me tell ya, I was sorely tempted to!
As I forcefully pulled myself away from the container and left the house to run errands, the flavor teased my thoughts all day and I longed to return home and attack the frozen treat with gusto.
I kept thinking about the espresso shouting with robustness and the Kahlua subtly sighing with each spoonful, about the half-and-half whispering with velvety richness. Oh, I couldn’t get home soon enough!
I’m smitten with the full-bodied, rich espresso flavor. Thus far, it ranks second in ice creams I’ve made this summer, the chocolate peanut butter maintaining first place. It’s a close call, though.
Espresso Ice Cream
- 3 cups half-and-half
- 6 extra-large egg yolks (I used 8 large eggs instead)
- 2/3 cup sugar
- pinch of salt
- 2 1/2 tbsp. ground espresso coffee beans
- 1 tbsp. coffee liqueur (recommended: Kahlua)
- 1 tsp. pure vanilla extract
- 4 oz. (1/2 cup) chocolate-covered espresso beans, chopped (I left this out; I prefer my ice cream without frozen chunks of goodies)
- In a medium saucepan, heat the half-and-half on medium-low heat until it forms bubbles around the edge of the pan and steam starts to rise.
- Meanwhile, beat the egg yolks, sugar, and salt until mixed.
- Slowly add the hot half-and-half to the egg yolks until combined, creating a custard base.
- Pour the custard back into the pan; cook over medium-low heat, stirring constantly with a wooden spoon, for 5-10 minutes, until is it thickened and the cream coats the back of the spoon (170 degrees F on an instant-read thermometer).
- Pour the custard through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla. Refrigerate until completely chilled (preferably overnight).
- Pour into ice-cream machine and freeze according to manufacturer’s instructions. If using chocolate-covered espresso beans, mix them in the last two minutes during churning. Spoon into a container and allow to freeze for a few hours.
SOURCE: slightly adapted from Food Network (Ina Garten of Barefoot Contessa)