Espresso Ice Cream

January 18th, 2008 • Related • Filed Under

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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.

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