The weather is starting to warm up. Now that this time of year has finally come, I’m looking forward to the cool treats that come with it. Ice cream is the simplest and best, in my opinion.
I decided to try an ice cream that I’ve heard of many times and never tried. Boy am I glad that I made this because it was amazing! This is a recipe from Ina Garten and I will definitely be making this many more times. Unlike the candy bar ice cream I showed you earlier this week, this ice cream has a custard base so there is a little more prep time but the ice cream is creamier, richer, and thicker. Here’s the recipe:
Espresso Ice Cream
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
Ingredients
* 3 cups half-and-half
* 6 extra-large egg yolks
* 2/3 cup sugar
* Pinch salt
* 2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
* 1 tablespoon coffee liqueur (recommended: Kahlua)
* 1 teaspoon pure vanilla extract
* 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped
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. (Somer’s NOTE: When you put the plastic wrap over the mixture, put the wrap right on top of the liquid so that a skin doesn’t form.)
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.
This is an elegant ice cream. I wouldn’t be afraid to serve this at a nice dinner, it’s that good. You might not want to let your kids have any of this though, unless you enjoy have super hyper children bouncing off the walls. Enjoy!
