Best 2 Espresso Ice Cream Barefoot Contessa Ina Garten Recipes

ESPRESSO ICE CREAM - BAREFOOT CONTESSA INA GARTEN

Steps:

• 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.

ICE CREAM SODAS - BAREFOOT CONTESSA / INA GARTEN

Steps:

• Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass.
• Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full.
• Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
• Chocolate Syrup:.
• Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
• Raspberry Syrup:.
• Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.