Thursday, November 5, 2009

Espresso-licious Ice Cream

If you're a coffee lover like myself, you will LOVE this Ice Cream. Another Food Network recipe I saw and knew I had to try it for myself.
3 cups half-and-half
6 egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans
1 tablespoon coffee liqueur (Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

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, 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 for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.
Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.
Pour the espresso cream into an ice-cream maker and freeze according to the manufacturer's directions. Mix in the chopped espresso beans and grab a bowl!

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