Candy's Coffee Ice Cream
By calypan
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Ingredients
- 1 cup whole milk, well chilled
- 3/4 cup granulated sugar
- 2 – 3 tablespoons instant espresso or coffee, to taste (I use more, maybe 4 or 5 or even more)
- 2 cups heavy cream, well chilled
- 1 teaspoon pure vanilla extract
- Almost all of 1 bar of dark chocolate (I like Ghirardelli Intense Dark Chocolate) finely chopped.
Details
Preparation
Step 1
In a medium bowl, use a hand mixer (or a whisk) to combine the milk, sugar and espresso powder until the sugar and espresso are dissolved, about 1 – 2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate and chill if time allows. (I think it’s better if it’s refrigerated for a while. I’ve even made this the day before.)
Pour into ice cream maker and follow the manufacture’s directions. About 5 minutes before ice cream is finished add the chopped chocolate.
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