ESPRESSO ICE CREAM - BAREFOOT CONTESSA INA GARTEN
Make and share this Espresso Ice Cream - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Frozen Desserts
Time 3h15m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
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.
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Mishi Bahar
[email protected]I've made this recipe several times now and it's always a hit. It's the perfect dessert for a special occasion or a summer party.
Maryann Onyinye
[email protected]This recipe is easy to follow and the ice cream turns out great. I love the combination of espresso and chocolate. It's the perfect dessert for a summer party.
Stlish zain Officials
[email protected]I'm not a big fan of coffee, but I really enjoyed this ice cream. The espresso flavor is subtle, and the ice cream is still very creamy and delicious. I would definitely make this again, even for non-coffee lovers.
Ramand Shada
[email protected]This recipe is a bit time-consuming, but it's worth it. The ice cream is so delicious and flavorful. I would definitely make this again for a special occasion.
MASTA JENY
[email protected]I made this recipe for my husband, who is a big coffee fan. He loved it! He said it was the best espresso ice cream he's ever had. I'm definitely going to make this again.
sema saha
[email protected]This is the best espresso ice cream I've ever had. It's so creamy and smooth, and the espresso flavor is perfect. I love that it's not too sweet, and the cocoa nibs add a nice touch of crunch.
Tshepo Gift
[email protected]I've made this recipe several times now, and it's always a hit. My friends and family love it. It's the perfect dessert for a summer party or a special occasion.
Muthu Latha
[email protected]This recipe is a great way to use up leftover espresso. I had some leftover from making lattes in the morning, and I was looking for a way to use it up. This ice cream was the perfect solution. It's a delicious and easy way to enjoy espresso.
Nabwire Moreen
[email protected]I'm not a huge coffee fan, but I really enjoyed this ice cream. The espresso flavor is subtle, and the ice cream is still very creamy and delicious. I would definitely make this again, even for non-coffee lovers.
MD SHIHAB RANA
[email protected]This recipe is a little more involved than some other ice cream recipes, but it's worth the effort. The espresso ice cream is rich and flavorful, and the cocoa nibs add a nice touch of bitterness. I would definitely make this again.
Astro Mace
[email protected]I was pleasantly surprised by how easy this recipe was to make. I didn't have an ice cream maker, so I just used a blender and it turned out great. The ice cream was smooth and creamy, and the espresso flavor was just right.
Loveness Xihlovo
[email protected]This recipe is a must-try for coffee and ice cream lovers. The combination of espresso and ice cream is heavenly, and the cocoa nibs add a nice touch of crunch. I highly recommend it!