Espresso Ice Cream
Espresso Ice Cream might be a good recipe to expand your dessert recipe box. Watching your figure? This gluten free and fodmap friendly recipe has 1165 calories, 23g of protein, and 69g of fat per serving. This recipe serves 2. This recipe covers 24% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. A mixture of kahlua liqueur, half-and-half, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 5 hours and 35 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.
Pour the cream through a fine-meshed sieve into a bowl.
Add the ground espresso beans, Kahla, 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.
Note: Be sure you have finely ground espresso beans, not instant espresso.