Ice Cream With Espresso Sauce Recipes

ESPRESSO ICE CREAM

Steps:

• In a medium bowl, mix together milk, sugar, and espresso powder until sugar is dissolved.
• Add heavy cream, vanilla, and coffee liqueur and stir to combine.
• Turn on ice cream machine and pour the mix into the freezer bowl. Let churn until ice cream is thickened and soft, about 20-25 minutes.
• Transfer to airtight container and freeze for additional 1 hour. Serve and enjoy!

ESPRESSO ICE CREAM

Steps:

• Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
• Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

VANILLA ICE CREAM AFFOGATO (WITH ESPRESSO)

Steps:

• Scoop the ice cream into a dish.
• Pour the hot shot of espresso over it.

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 SAUCE

Steps:

• Pour the milk and heavy cream into a heavy-bottomed pot. On a cutting board, split the vanilla bean down the middle and, using the top of your knife, scrape all the seeds into the milk. Add the bean pod to the milk and bring the milk gently to a boil over medium heat, being careful not to scorch the milk or allow it to boil over. Lower the heat and simmer for 10 minutes, uncovered. Remove from the heat and allow the vanilla bean to steep in the milk for another 5 minutes.
• Meanwhile, in the bowl of an electric mixer, whip the egg yolks and sugar together at medium speed for 5 minutes. Remove the vanilla bean from the milk, then stir several tablespoons of the hot milk into the egg yolk-sugar mixture to temper the eggs.
• Fill a large bowl halfway with ice water. Return the pot of milk to the stove and, over low heat, add the egg yolk-sugar mixture in a slow, steady stream, stirring it in with a wooden spoon. Stir the coffee into the sauce with a wooden spoon and continue to cook for 7 to 8 minutes, stirring constantly, until the custard has thickened and coats the back of the spoon. Remove from the heat and cool completely by setting the bottom of the pot in ice water and stirring to release heat. Once cool, the sauce can be covered and refrigerated for up to 24 hours.