ESPRESSO ICE CREAM
Steps:
- 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.
ESPRESSO GELATO
If an espresso-roast coffee bean is too strong for your taste, substitute a Viennese, French, or any dark-roast bean.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Place espresso beans on a cutting board, and gently crush them using a heavy saucepan or a hammer (be careful not to pulverize the beans). In a medium saucepan, heat milk and coffee beans. Bring to a gentle boil, cover, and remove from heat. Allow to steep for 30 minutes. Strain mixture, and reserve milk; discard solids.
- Combine egg yolks and sugar in the bowl of an electric mixer. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Meanwhile, return milk to heat, and bring to a simmer.
- Add half the milk to egg-yolk mixture, and whisk until blended. Stir into remaining milk, and cook over low heat, stirring constantly, until mixture has thickened enough to coat the back of a spoon.
- Remove from heat, and immediately stir in cream. Pass mixture through a strainer into a medium mixing bowl set in an ice bath until chilled, stirring from time to time. Stir in instant espresso, then freeze in an ice-cream maker according to manufacturer's instructions.
ESPRESSO GELATO
Make and share this Espresso Gelato recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 1h5m
Yield 1 quart
Number Of Ingredients 8
Steps:
- Beat the egg yolks, sugar, and brown sugar in a bowl with a whisk or electric mixer at medium speed until the still grainy, pale brown mixture has the texture of beaten batter, about 3 minutes; set aside.
- Heat the milk and cream in a medium saucepan over medium heat just until bubbles frizzle all around the pan's inner edge; whisk in the espresso powder.
- Whisk about 1/3 of the hot milk mixture into the beaten yolk mixture until smooth, then whisk this combined mixture into the remainder of the milk mixture in the pan.
- Instantly decrease the heat to very low; if you have an electric stove, use a second burner just now turned on low.
- Stir constantly, gently heating the custard until a few puffs of steam rise from its surface and it is thick enough to coat the back of a wooden spoon, about 5 minutes.
- Strain through a fine-mesh sieve into a clean bowl to remove any bits of egg that have inadvertently scrambled, taking care not to scrape out any solids than may have cooked onto the bottom of the pan.
- Stir in the vanilla and salt.
- Chill in the refrigerator for at least 4 hours, or overnight.
- Just before you make the gelato, place the custard and your ice cream machine's dasher, if possible, in the freezer for 10 minutes, just to shock them cold.
- Freeze in your ice cream machine according to the instruction booklet.
- Serve at once, or transfer to a container and store in the freezer for up to1 month; soften at room temperature for up to 10 minutes before serving.
Nutrition Facts : Calories 1566.9, Fat 71.7, SaturatedFat 37.8, Cholesterol 1091.8, Sodium 926.2, Carbohydrate 198, Sugar 191.8, Protein 35.1
COFFEE GELATO
Categories Coffee Milk/Cream Ice Cream Machine Dairy Egg Dessert Freeze/Chill Frozen Dessert Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
- Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)
EASY ESPRESSO
Capture the classic taste of espresso without the hassle of expensive brewing equipment! For best flavor, serve espresso immediately. Pour leftover espresso in ice cube trays and freeze to use later in cold drinks.-:Taste of Home Test Kitchen
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 10m
Yield 4 servings.
Number Of Ingredients 3
Steps:
- Place ground coffee in the filter of a drip coffeemaker. Add water; brew according to manufacturer's instructions. Serve immediately in espresso cups with lemon twists if desired.
Nutrition Facts : Calories 7 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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