ESPRESSO ICE CREAM
This perfectly creamy espresso ice cream with a hint of espresso and a little coffee liqueur for added kick is a delicious treat for these hot summer days.
Provided by Jennifer
Time 40m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 358 kcal, Carbohydrate 67 g, Protein 28 g, Fat 76 g, SaturatedFat 171 g, Cholesterol 1014 mg, Sodium 441 mg, Sugar 233 g, ServingSize 1 serving
ESPRESSO ICE CREAM
Steps:
- In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
- In a separate bowl, whisk the egg yolks.
- Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
- Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
- Remove the pan from the heat, then add the vanilla extract and espresso.
- Pour the ice cream base through a fine mesh strainer and chill completely.
- Spin in an ice cream maker according to the manufacturer's instructions.
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 ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h20m
Yield 1 quart
Number Of Ingredients 6
Steps:
- In a large measuring cup, mix together the heavy cream, sweetened condensed milk, espresso and vanilla extract. Refrigerate until well chilled, about 1 hour.
- Once the mixture is thoroughly chilled, turn on your ice cream machine and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, 12 to 15 minutes. Place the canister in the freezer until the ice cream is firm enough to scoop, for several hours.
- Serve with whipped cream and chocolate covered espresso beans.
ESPRESSO ICE CREAM (NIGEL)
Steps:
- Pour the custard and the coffee into a tray that will fit into the freezer. Stir together well. Place the tray in the freezer and freeze for at least three hours, making sure that you churn the mixture with a fork every hour, to stop large ice crystals forming. Serve when the ice cream has set.
ESPRESSO ICE CREAM
I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.
Provided by Damen
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 26.4 g, Cholesterol 72.2 mg, Fat 19.9 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 78.9 mg, Sugar 24.5 g
ESPRESSO ICE CREAM
Steps:
- Combine the cream, espresso, coffee granules, and vanilla in a large pot. Set a large strainer over the pot and set aside.
- Bring the milk and 1/2 cup of the sugar to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
- Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk mixture and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream, espresso, coffee, granules, and vanilla and stir to incorporate.
- Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.
ESPRESSO ICE CREAM
Homemade espresso ice cream is the perfect ending to a summer meal. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 6
Steps:
- Prepare an ice-water bath. Combine milk, cream, 1/2 cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.
- Meanwhile, whisk together egg yolks and remaining 1/2 cup sugar in a bowl.
- Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, whisking constantly, until thick enough to coat the back of a spoon.
- Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
- Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.
More about "espresso ice cream nigel recipes"
ESPRESSO ICE CREAM - BBC
From bbc.co.uk
NIGEL SLATER ESPRESSO ICE CREAM | ESPRESSO ICE CREAM, EASY ICE …
From pinterest.com
NESPRESSO ON ICE - NESPRESSO RECIPES
From nespresso.com
NIGEL SLATER: ESPRESSO DELIVERY - FOOD | THE GUARDIAN
From theguardian.com
NO-CHURN COFFEE ICE CREAM | LEITE'S CULINARIA
From leitesculinaria.com
ESPRESSO ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
27 DELICIOUS NINJA CREAMI RECIPES - YUMMY RECIPES
From whatayummy.com
NO CHURN ESPRESSO CHIP ICE CREAM - KIRBIE'S CRAVINGS
From kirbiecravings.com
ESPRESSO ICE CREAM (NO-CHURN) | SIFT & SIMMER
From siftandsimmer.com
ESPRESSO & ICE CREAM: THE PERFECT PAIR | CAFé LIFESTYLE
From cafeappliances.com
HOW TO MAKE AN ICED ESPRESSO: A GUIDE » COFFEEGEEK
From coffeegeek.com
AFFOGATO: MY NEW OBSESSION IS ESPRESSO OVER ICE CREAM. YOU MUST …
From homemadeitaliancooking.com
NO CHURN ESPRESSO CHIP ICE CREAM - COOKIES FOR ENGLAND
From cookiesforengland.com
NIGEL SLATER COFFEE ICE CREAM RECIPE ON NIGEL SLATER’S DISH OF THE DAY
From pinterest.co.uk
10 BEST ICED ESPRESSO DRINKS RECIPES - YUMMLY
From yummly.com
NIGEL SLATER’S ICE-CREAM RECIPES | FOOD | THE GUARDIAN
From theguardian.com
ESPRESSO ICE CREAM - DUALIT
From dualit.com
NO-CHURN ICE CREAMS | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
TRY THIS COFFEE ICE CREAM RECIPE FULL OF RICH ESPRESSO FLAVOR
From thetakeout.com
ESPRESSO ICE CREAM - BROWN EYED BAKER
From browneyedbaker.com
ESPRESSO ICE CREAM WITH DARK CHOCOLATE SWIRLS - GARLIC & ZEST
From garlicandzest.com
THE VERY SPECIFIC WAY TO MAKE AN EXCELLENT ICED ESPRESSO
From bonappetit.com
ESPRESSO WITH ICE CREAM - FINE DINING LOVERS
From finedininglovers.com
BAILEYS ESPRESSO CRèME ICE CREAM (NO CHURN) - THAT SPICY CHICK
From thatspicychick.com
ESPRESSO ICE CREAM RECIPES | NAAPEX.COM
From naapex.com
ESPRESSO COFFEE JAVA CHIP ICE CREAM RECIPE | DOBBERNATIONLOVES
From dobbernationloves.com
CHOCOLATE ESPRESSO ICE CREAM RECIPE - ROCKY HEDGE FARM
From rockyhedgefarm.com
CAFE CON LECHE ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ESPRESSO ICE CREAM | RECIPE - PINTEREST
From pinterest.com
HOW TO MAKE ICED ESPRESSO (RECIPE & PICTURES) - COFFEE AFFECTION
From coffeeaffection.com
ONE-STEP NO-CHURN COFFEE ICE CREAM | NIGELLA'S RECIPES
From nigella.com
COFFEE ICE CREAM RECIPE NO EGGS - TAKEOUT FOOD
From takeoutfood.best
NIGEL SLATER ESPRESSO ICE CREAM | ESPRESSO ICE CREAM, EASY
From pinterest.co.uk
ESPRESSO ICE CREAM RECIPE WITH CONDENSED MILK
From icecream.directory
EASY ESPRESSO ICE CREAM - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
10 BEST CUISINART ICE CREAM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
DOUBLE ESPRESSO ICE CREAM (NO EGGS) - MY CASUAL PANTRY
From mycasualpantry.com
NIGEL SLATER’S RECIPE FOR ORANGE AND LEMON ICE-CREAM SANDWICHES
From flipboard.com
NINJA CREAMI CHOCOLATE ESPRESSO ICE CREAM
From theicecreamconfectionals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love