Espresso ice cream. Yes, I know it’s not exactly summertime anymore, but I saw Ina Garten make this on the Food Network the other day and I wanted to eat a spoonful as soon as possible.

Homemade ice cream is truly a treat and it’s not as complicated as you may think. If you like ice cream, then investing in an ice cream maker is not a bad idea. I’ve had the cheapest version Cuisinart makes for several years now and it works like a charm.

Your ice cream recipes can be as easy or as complex as you want. Some ice cream bases require egg yolks, so you have to cook the custard base first. Other recipes simply require heavy cream or half & half, and you can just mix them right up. I suggest trying a cooked ice cream base recipe at least once; the egg yolks and cream will create the smoothest, richest ice cream that is well worth the little bit of extra effort.

Ina Garten’s recipe for espresso ice cream calls for espresso (very finely ground) coffee beans. They turn the cream mixture a rich caramel color and add slight texture to the ice cream (and that wonderful coffee flavor). She also adds chocolate covered coffee beans to her ice cream. Personally, I thought it was too much crunch with the ground coffee beans. Instead I suggest adding chopped chocolate truffles (their creamy centers will not harden in the ice cream like regular chocolate does), brownie pieces, toffee bits, crumbled cinnamon-sugar cookies, or just leaving the ice cream as it is. The plain espresso ice cream would be perfect for layering in an ice cream cake, for accenting a dessert, or as a base for blended coffee drinks (with or without alcohol…).

Espresso Ice Cream (from Barefoot Contessa Family Style by Ina Garten)

• 3 cups half & half
• 6 extra-large egg yolks
• 2/3 cup sugar
• Pinch salt
• 2 1/2 tablespoons espresso/finely ground coffee beans
• 1 tablespoon Kahlua coffee liqueur
• 1 teaspoon pure vanilla extract
• 4 ounces (1/2 cup) chocolate covered coffee beans

Heat the half & half until bubbles form around the edge of the pan and steam starts to rise. While the half & half is heating, beat the egg yolks, sugar, and salt in the bowl of an electric mixer with the paddle attachment for 2 minutes, or until light yellow and thick. Slowly add the hot half & half to the egg mixture 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, until its thickened and coats the back of the spoon (this could take anywhere from 5 to 15 minutes, just be careful the mixture doesn’t get too hot-otherwise it will curdle).

Pour the cream through a sieve into a bowl. Add the ground coffee beans, Kahlua, and vanilla. Refrigerate until completely chilled, a few hours.

Pour the espresso cream into an ice-cream freezer and freeze according to 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.