We are coffee lovers, in my house, so I thought for my second ice cream flavor I would attempt an #espresso #icecream. This batch kisses chocolate because I’m using dark chocolate-covered espresso beans. This is my Homemade Espresso Ice Cream.☕🍦

Prep Time: 7 minutes (includes dissolving the sugar on the stovetop)
Inactive Prep Time: 2 hours
Machine Churning Time: 30 minutes
Total Time: 2 hours 37 minutes
Yields: 1 quart (4 cups = 8-1/2 cupservings)
Equipment: Ice cream maker, 1 (3-quart) saucepan, large mixing bowl, mini food processor

Ingredients:
3 cups of heavy cream
2/3 cup of granulated sugar
1 teaspoon of pure vanilla extract
2 tablespoons of Kahlua
1 cup of chopped dark chocolate espresso beans, finely-ground (measured after they’re finely ground)
1 pinch of kosher salt
Dark chocolate-covered espresso beans for garnish

Instructions:
Place the heavy cream, granulated sugar, and Kosher salt into a saucepan. Over medium-low heat, dissolve the sugar and salt completely. Take your clean finger and dip it into the warm cream. If you feel no grittiness when you rub your two fingers together, then the sugar has dissolved completely. Remove the cream from the heat, and add the Kahlua and vanilla extract.

Transfer the cream mixture to a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours. After two hours, take the bowl attachment, place it on the ice cream machine, and turn it on. Next, slowly pour the cream mixture into the ice cream machine. Let it churn for about 20 minutes following the manufacturer’s directions.

At this point, add the ground-up dark chocolate espresso beans and let the ice cream maker continue churning for an additional 5 minutes, allowing the espresso beans to be evenly mixed in. That’s it. Remove the ice cream, place it into a quart container, and freeze overnight.  Place a scoop of the espresso ice cream into your favorite ice cream dish and garnish with a couple of dark chocolate-covered espresso beans.

If you love coffee, you’re going to love this!

There you have it, my Homemade Espresso Ice Cream.

Notes:
1) Place the ice cream bowl attachment into the freezer the night before use.

2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through a preferred online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2015/02/02/homemade-vanilla-bean-ice-cream/