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Espresso Ice Cream

July 20, 2011

Espresso Ice Cream

Espresso Ice Cream

Is it hot where you are?  It’s hot here.  It’s humid too.  Blah.  You know what makes humidity tolerable?  Ice cream.  You know what makes plain vanilla ice cream better than just plain vanilla ice cream?  Espresso.  Oh. My.  God.  My two favorite things all in one.  You like espresso don’t you?  And ice cream?  Oh, you have hit the jackpot today my friends.  Espresso ice cream is actually very easy.  It’s just vanilla ice cream with some espresso grounds added to it, you could how ever get even more indulgent and add some chocolate covered espresso beans to really add an extra kick.  This ice cream is amazing.  I love it.  As I said it is a combination of my two favorite things so what’s not to love.  Oh, did I mention, it’s easy!

Espresso Ice Cream

1.  Ingredients

1 cup half and half

1 cup whipping cream

5 egg yolks

1/2 cup plus 1 tablespoon of sugar

2 tablespoons finely ground espresso

1 1/2 teaspoons vanilla

1/2 cup roughly chopped chocolate covered espresso beans (optional)

To Prepare the Ice Cream

You will need a double boiler or a pot with simmer water and a bowl that will sit on top of the pot but not in the pot.  Keep the water simmering while you prepare the cream and egg mixture.

Combine the half and half and whipping cream together in  a pot and heat over medium heat until almost boiling, the cream will look frothy. Add the finely ground espresso to the cream and stir to combine.  Remove from heat.

In the bowl of your electric mixer beat the egg yolks until light yellow and fluffy.

Scrape down the sides and then add the sugar beating well and scraping down the sides.  With the mixer on low or “stir” gradually add the heated cream mixture to the egg yolks.  Occasionally scrape the sides of the bowl.  If there are lumps in the mixture, strain them now before placing on the simmer hot water.

Once thoroughly combined place the bowl on top of the simmering water.

Stir the custard mixture constantly until it is thickened and coats the back of a wooden spoon.  Remove the thickened custard from the heat and continue stirring for a minute or so and then add the vanilla and stir to combine.  Allow this mixture to cool to room temperature and then cover and place in the fridge over night.

Final Steps in Preparing the Vanilla Ice Cream

If you do not have a Kitchen Aid attachment any ice cream maker will work just follow the manufactures instructions.

For the Kitchen Aid attachment you simply put the bowl in the freezer and when ready to use pull it out replace stainless steel bowl on your mixing stand secure in place, place a little cover over the whisk turner,

Add your custard to the bowl place the paddle for the ice cream in the middle of the bowl lower the head of the kitchen aid and turn on to stir.  During the final 5 minutes of churning add the chopped chocolate covered espresso beans.

Allow the custard to churn until you reach your desired consistency.

Remove the prepared ice cream from the bowl and place it in an air tight container and either eat or freeze for use at a later date.

Espresso Ice Cream

Espresso Ice Cream

This is the perfect treat for a hot summer afternoon!  You shouldn’t skip the chocolate covered espresso beans they add a lot of texture not to mention flavor!

From our kitchen to yours,
Sydney Jones

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