Zutaten für Espresso Ice Cream Barefoot Contessa Ina Garten
- Half And Half
- Extra Large Egg Yolks
- 1 cup granulated sugar
- 1/4 teaspoon salt
- Espresso Beans
- Coffee Liqueur
- Pure Vanilla Extract
- Chocolate Covered Coffee Beans
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Zubereitung von Espresso Ice Cream Barefoot Contessa Ina Garten
- Brew 1 cup of strong espresso and let it cool completely.
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar dissolves.
- Remove from heat and stir in the cooled espresso and vanilla extract.
- In a separate bowl, whisk together the egg yolks until light and frothy.
- Temper the egg yolks by slowly whisking in about 1/2 cup of the warm cream mixture.
- Pour the tempered egg yolks back into the saucepan with the remaining cream mixture.
- Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-180°F). Do not boil.
- Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight.
- Churn the custard in an ice cream maker according to the manufacturer's instructions.
- Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to harden further.
- Serve and enjoy! Garnish with chocolate shavings or espresso powder, if desired.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
189g
Fat
98g
Carbs
20g
