Espresso Ice Cream

Show: Barefoot ContessaEpisode: Jeffrey Home Alone

Rated: 5 stars out of 5Rate itRead users' reviews (28)

RECIPE
COMMENTS & REVIEWS(28)

Cook Time:
15 min
Level:
Intermediate
Yield:
1 quart

Times:

Prep: 10 min
Inactive Prep: 3 hr 0 min
Cook: 15 min
Total:: 3 hr 25 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

Photo: Espresso Ice Cream

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 55

View all 55 Dessert Collections

Comments & Reviews

recipe Espresso Ice Cream
Kazuko Pasadena, CA 09-21-2009
Flag

no need for coffee after dinner with this dessert!
Rated: 5 stars out of 5

this recipe is great!!! i like the chocolate covered beans to be in smaller chunks and will use about 2 1/2 oz instead- a... little too much for this coffee lover. make sure to grind the espresso beans finely so that the grit doesn't get caught in your teeth! =) it happened to me... haha. the ice cream is creamy yet still light. careful not to cook your mixture too long, it becomes scrambled eggs... gross. fantastic ina!Read more
recipe Espresso Ice Cream
Donna West, MS 09-18-2009
Flag

Coffee Coffee!!!
Rated: 4 stars out of 5

The chocolate covered beans add nice texture and flavor, but I will use less chocolate covered beans and espresso next time.
recipe Espresso Ice Cream
Heather Hawley, MN 07-22-2009
Flag

Best Ice Cream I've Ever Eaten
Rated: 5 stars out of 5

I really don't have words to describe the deliciousness.... It was an easy recipe, and the results were phenomenal. ... Couldn't love it more. You outdid yourself with this one, Ina!Read more
recipe Espresso Ice Cream
JoAnn Las Vegas, NV 05-18-2009
Flag

WOW!
Rated: 5 stars out of 5

So easy and sooo delicious.
recipe Espresso Ice Cream
JOHN Raleigh, NC 01-16-2009
Flag

I just finished a bowl....
Rated: 5 stars out of 5

Not only is this a great ice cream as written, but I think it is the best ice cream base I have found. I now start with this... base before adding other flavors. Read more
recipe Espresso Ice Cream
frances new york, NY 09-18-2008
Flag

SO GOOD!!!
Rated: 5 stars out of 5

I've been wanting to make this recipe forever and I finally received an ice-cream maker as a present so of course I had to... try it out. PERFECTION. I left out the Kahlua since I never drink/use it and didn't want to buy it for such a small amount and instead of chocolate espresso beans I just chopped up some chocolate chips. It's maybe just a TAD too sweet, so next time I'll cut back on the sugar..but you must try this!Read more