Espresso Ice Cream

As most of you know, Josh and I love coffee. So it was only natural that after Josh got me an ice cream maker I would make an espresso ice cream. Plus, Josh has been asking me to for a while now! So what did we do? We ordered some ground espresso coffee (Ethiopian Harrar) through Just Love Coffee and got to it. 

My ice cream base 

This is the finished product! And delicious it was with chunks of chocolate covered coffee beans running throughout the ice cream! You should give it a try.

Here's the recipe:

Ingredients
3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions
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.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/espresso-ice-cream-recipe3/index.html?oc=linkback