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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Espresso Ice Cream

2015-02-06 11.34.29

We are definitely coffee lovers in my house, so I thought for my second ice cream flavor that I would attempt making an #espresso #icecream. This batch has a kiss of chocolate because I’m using dark chocolate covered espresso beans. This is my Homemade Espresso Ice Cream.

Homemade Espresso Ice Cream (2)

Homemade Espresso Ice Cream (3)

Homemade Espresso Ice Cream (4)

Homemade Espresso Ice Cream (5)

Homemade Espresso Ice Cream (6)

Homemade Espresso Ice Cream (7)

Homemade Espresso Ice Cream (8)

Homemade Espresso Ice Cream

Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cooking Time On Stove: 1 to 2 minutes (long enough to dissolve the sugar)
Machine Churning Time: 30 minutes
Yields: 1 quart
Equipment: Ice cream maker, 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 (measured after they are ground up finely)
1 pinch of Kosher salt
Dark chocolate covered espresso beans for garnish

Note: Place the ice cream bowl attachment into the freezer the night before use.

Directions:
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, add the Kahlua and vanilla extract.

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

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 ground dark chocolate espresso beans to be mixed through evenly. That’s it. Remove the ice cream and 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 the dark chocolate covered espresso beans.

If you love coffee, you’re going to love my Homemade Espresso Ice Cream.

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