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Espresso Ice Cream
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Espresso Ice Cream
Ingredients
- 800ml single cream
- 6 large egg yolks
- 130g granulated sugar
- Pinch of salt
- 2 1/2 tbsp ground espresso coffee beans, decaffeinated or regular
- 1 tbsp coffee liqueur, such as Kahlua
- 1 tsp pure vanilla essence
- 110g chocolate covered coffee beans, chopped
Method
How to make Espresso Ice Cream
1) Heat the single cream 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 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.
2) 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.
3) Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped coffee beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.
