Espresso Ice Cream
Serves: 6
Jailyn Upton
1 January 1970
Based on User reviews:
47
Spice
62
Sweetness
47
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise
2
Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed
3
Slowly add the hot half-and-half until combined
4
Wipe out the pan and pour the mixture back into the clean pan
5
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
6
Pour the cream through a fine-meshed sieve into a bowl
7
Add the ground espresso beans, Kahlúa, and vanilla and refrigerate until completely chilled
8
Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions
9
Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours
10
Soften slightly before serving
11
Note: Be sure you have finely ground espresso beans, not instant espresso