Photo: Espresso Ice Cream Recipe
Ingredients
- 2 cups heavy whipping cream
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup espresso (about 5 shots)
- 1/4 teaspoon pure vanilla extract
- Whipped cream, optional
- Chocolate covered espresso beans, for topping
Directions
In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour.
Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes. Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.
Serve with whipped cream and chocolate covered espresso beans.
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By Junkintrunk
West by God Vir...
on December 09, 2011
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I made this and had no problems with it firming up. It was seriously one of the best tasting ice creams i've ever made plus really easy to make. It also lasted really well in my freezer without becoming icy or hard as a rock.
By uvmshell51
Salisbury,VT
on October 11, 2011
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This has been in my ice cream machine for over 20 mins and the consistency has yet to change from soup to ice cream- now it's in the freezer-might be able to serve it as a freezer dessert. Anyone else have this issue?
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