Espresso Ice Cream
Espresso Ice Cream is an moderately easy dinner. Made with 1 1/2 c. milk, scalded, 2/3 c. espresso coffee grounds, 4 egg yolks, 1/2 c. superfine granulated sugar and 1/2 pt. heavy cream, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Combine the milk and coffee grounds in a saucepan.
Place over very low heat and steep for 15 minutes.
Using a fine sieve lined with cheesecloth, strain the coffeed-milk into a bowl and reserve (discard grounds).
In a mixing bowl, beat egg yolks with a wire whisk until pale yellow, then gradually beat in the sugar. Continue beating until mixture is light and fluffy.
Gradually beat in the coffeed-milk, then the cream.
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