Espresso Ice Cream

Name: Espresso Ice Cream
Prep time: 3 h 25 min
Cook time: 3 h 25 min
Total time: 3 h 25 min
Yield: 2
Cuisine: Global
Ingredients: 118 milliliters ounces chocolate-covered espresso beans, chopped; 1 Tbsp coffee liqueur (recommended: Kahlua); 6 extra larges egg yolks; 3 Tbsps ground espresso coffee beans, decaffeinated or regular; 710 milliliters half-and-half; 1 pinch Pinch salt; 158 milliliters sugar; 1 teaspoon pure vanilla extract

Espresso Ice Cream is a gluten free and fodmap friendly dessert. This recipe serves 2. One serving contains 1165 calories, 23g of protein, and 69g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. A mixture of ground espresso coffee beans, half-and-half, egg yolks, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 3 hours and 25 minutes.

Instructions

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.

Ingredients you will need

Egg Yolk