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Espresso Chocolate Ice Cream Recipe
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Espresso Chocolate Ice Cream

6 large egg yolks
1/2 cup sugar
2 1/3 cups milk divided
5 ounces bittersweet chocolate coarsely chopped
1 tablespoon ground espresso powder (See Note)

Whisk together egg yolks and sugar in medium bowl. Heat 2 cups of the milk to boil in medium saucepan over medium-high heat. Slowly whisk about 1 cup hot milk into egg mixture. Pour mixture back into pan.

Reduce heat to medium-low. Cook, stirring constantly, until mixture coats back of wooden spoon, about 5 minutes. Stir in remaining 1/3 cup milk, chocolate and espresso powder. Cook, stirring frequently, until chocolate melts.

Pour mixture into medium bowl. Place bowl over larger bowl filled with ice water. Stir mixture until cool to touch, being careful not to get any water into bowl.

Cover; refrigerate at least 1 hour or overnight. Transfer to ice cream-maker and freeze according to manufacturer's directions. Makes 8 servings.

Note: Finely ground espresso beans can be substituted for powder, but the ice cream may have a grainy texture.

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