My first attempt was at a low-calorie vanilla ice cream. Using Splenda instead of "real" sugar did not produce the best tasting result.
My second attempt was this past Easter Holiday. Along with the previous two desserts I made a quart of The Barefoot Contessa's Espresso ice cream.
Absolutely FABULOUS!!!!!!
Check out the recipe below and make a batch for yourself. It'll cool you off and keep you awake at the same time.
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.
2 comments:
and come cook for me ... PLEASE!!!
xxx
rdm
I`m puzzled about the half and half. I`m from Germany and have no idea what it means!! Other than that, your recipe sounds delicious. I also have an ice-machine.
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