Espresso Ice Cream

Posted on September 21, 2009. Filed under: Desserts, Ice Cream |

I have had this crazy urge to make homemade ice cream lately. I tried to make some last week. But I was dumb and tried to make it low fat. Ya, that was really dumb. At least for my first attempt at a new recipe. So after that I said, “I am just going for it. Full fat and all.” And of course this batch turned out. I did do a little less cream then the original recipe called for. And it still turned out great. I think next time I am going to try all whole milk instead of the combo of cream and 1%milk. So it will be less fat and more like gelato. I think…
The original recipe is adapted form Ina Garten’s Espresso Ice Cream. But I made a few small changes.
Look at that scoop. It is perfect. This was not straight from the ice cream maker. I put it in the freezer overnight after being churned. But it was still soft enough, like it was bought from a store, to scoop right away the next morning. This was breakfast Sunday morning.

makes 1 quart (Enough for at least 4 people for dessert)
1 cup heavy cream
2 cups 1% milk
6 egg yolks
2/3 cup sugar
pinch of salt
1 tbsp brewed coffee
2 1/4 tbsp decaf coffee granules
1 tsp vanilla extract
1/2 cup chopped Salted Dark Chocolate Almonds (Trader Joe’s)

Heat the cream and milk 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 cream 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, 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, and vanilla and refrigerate until completely chilled. About 2 hours.
Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer’s directions (I use the kitchen aid ice cream attachment).
Mix in the chopped chocolate almonds about 1 minute before you are finished churning the ice cream.

Spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.


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