Wake Up and Smell the..."Espresso Ice Cream" (Photos)
Another excellent Barefoot Contessa recipe (not from her Paris cookbook!). A friend at a cookbook
group had once made this and it was so good I decided to make it myself.
If you dont have an electric ice cream maker, you have to get one before summer. The prices on these babies have dropped since I bought my first one. My second came from a moving sale and it had never been opened! $5 for a brand new Cuisinart ice cream machine is hard to beat. I like to have two in order to make two different ice creams at once. Or you can make gelato and sorbet as well.
It is going to be a Seattle style scorcher here today74 degrees (or so they say)and in Seattle, we love our coffee and espresso, so I think it is only fitting that I made
Espresso Ice Cream this morning.
Stage One
These work great!
I still cover it with a kitchen towel to insulate more
Photocopy of Recipe with notes
The end result
NOTE: I spin in my ice cream maker for 25 minutes.
The bottom photo shows my ice cream before I have placed it in a container and freezer for 2 hours. In two hours it will be hard ice cream. I prefer to serve it after it has been in the freezer a few hours so that my guest don't end up with soup after their first bite.
I found milk chocolate covered espresso beans at a candy shop, and they also sell them at the larger super markets.
Warning: This ice cream is high in caffiene and will keep you up like regular espresso!
Use decaf if it is an issue.