Espresso Ice Cream Barefoot Contessa Ina Garten Recipes

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ESPRESSO ICE CREAM - BAREFOOT CONTESSA INA GARTEN



Espresso Ice Cream - Barefoot Contessa Ina Garten image

Make and share this Espresso Ice Cream - Barefoot Contessa Ina Garten recipe from Food.com.

Provided by Cristina Barry

Categories     Frozen Desserts

Time 3h15m

Yield 1 quart, 4 serving(s)

Number Of Ingredients 8

3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
1 pinch salt
2 1/2 tablespoons ground espresso beans
1 tablespoon coffee liqueur (recommended ( Kahlua)
1 teaspoon pure vanilla extract
4 ounces chocolate-covered coffee beans, chopped

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.

ICE CREAM SODAS - BAREFOOT CONTESSA / INA GARTEN



Ice Cream Sodas - Barefoot Contessa / Ina Garten image

Another one of Ina's recipes... I watched her make this on her show and thought that it looked soo yummy for a (very :)) special treat. You can make as many or as few as you need. What's nice about this dessert is you can customize it for each person with whichever ice cream / sauce they prefer. It would be great for a crowd. I estimated the serving size to the sauces, but am not sure if it's right as I have not tried this yet - but wanted to put the recipe here for safekeeping.

Provided by megs_

Categories     Frozen Desserts

Time 5m

Yield 8 sodas, varies

Number Of Ingredients 17

raspberry flavored syrup, recipe follows
chocolate syrup, recipe follows
pure vanilla extract
heavy cream, chilled
club soda or seltzer water, chilled
vanilla ice cream
strawberry ice cream
chocolate ice cream
coffee ice cream
3/4 cup cocoa powder, sieved
1 pinch kosher salt
1 1/2 cups sugar
1/2 teaspoon instant coffee granules
1 teaspoon vanilla extract
1 pint fresh raspberry, sliced in 1/2
1/2 cup sugar
1 lemon, juice of

Steps:

  • Pour 3 tablespoons of Raspberry or Chocolate Syrup or 1 teaspoon vanilla plus 3 tablespoons heavy cream in a tall ice cream soda glass.
  • Whisk with a fork, then slowly, while still whisking, add the club soda until the glass is three-quarters full.
  • Add 2 scoops of ice cream, add soda to the top of the glass, and serve with a spoon and a straw.
  • Chocolate Syrup:.
  • Combine the cocoa, salt, sugar and 1 cup of water in a medium saucepan and bring to a boil. Add the coffee granules, and simmer for 5 minutes. Pour the syrup into a bowl and add the vanilla. Cover and refrigerate until ready to use.
  • Raspberry Syrup:.
  • Combine the raspberries, sugar, and lemon in a container. Cover and refrigerate for at least 2 hours, or overnight. Strain the syrup into a pitcher, pushing down on the berries to extract all the liquid.

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