Razzle Dazzle Recipes - Ice Cream
Espresso Ice Cream Recipe
"Your Source for Ice Cream Recipes Online!"
Espresso Ice Cream
1 C. half-and-half
1 C. whipping cream
3/4 C. very finely ground espresso coffee
4 egg yolks
1 C. superfine sugar
1 T. vanilla extract
Fresh mint leaves
Combine the half-and-half, cream and espresso in a heavy saucepan,
heat over medium heat, set pan aside and allow mixture to steep.
Meanwhile, combine the egg yolks and sugar in a
mixing bowl and whisk or beat with a mixer until light and ribbony.
Pour the espresso mixture through a fine strainer
into the egg mixture, whisking until smooth. Transfer the mixture to
the top of a double boiler over boiling water and stir until custard
coats a spoon. Stir in the vanilla.
Pour the mixture into a bowl, cover with plastic wrap and chill for
at least six hours. Then pour the mixture into an ice-cream freezer
and proceed with the machine's directions. Serve garnished with mint
Ice Cream Recipe Provided By
Razzle Dazzle Recipes