Espresso Chip Ice Cream

Name: Espresso Chip Ice Cream
Prep time: 6 h 40 min
Cook time: 6 h 40 min
Total time: 6 h 40 min
Yield: 8
Cuisine: Global
Ingredients: 177 milliliters caramel topping; 237 milliliters chocolate covered espresso beans, chopped; 3 egg yolks; 118 milliliters brewed espresso, at room temperature; 473 milliliters milk; 0 teaspoons salt; 2 teaspoons vanilla extract; 591 milliliters whipping cream

You can never have too many dessert recipes, so give Espresso Chip Ice Cream a try. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 487 calories, 6g of protein, and 38g of fat each. If you have vanillan extract, chocolate covered espresso beans, egg yolks, and a few other ingredients on hand, you can make it. It is perfect for Summer. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 6 hours and 40 minutes.

Instructions

Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil.

Ingredients you will need

Egg Yolk

Cream

Milk

Equipment you will use

Frying Pan

Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours.

Ingredients you will need

Vanilla Extract

Espresso

Salt

Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.

Ingredients you will need

Espresso Beans