Espresso Ice Cream Recipes

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ESPRESSO ICE CREAM



Espresso Ice Cream image

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

1 1/2 cups milk
1 cup granulated sugar
4 Tbsp instant espresso powder
3 cups heavy cream
2 tsp vanilla extract
2 Tbsp coffee liqueur

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



Espresso Ice Cream image

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

¼ cup white sugar
2 tablespoons butter, melted
1 tablespoon cornstarch
1 tablespoon instant espresso powder
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
3 tablespoons coffee-flavored liqueur (such as Kahlua®)
2 cups whipping 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.

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



Espresso Ice Cream image

Categories     Dessert     Boil

Yield Makes 2 quarts

Number Of Ingredients 7

3 1/2 cups heavy cream
1/4 cup (2 ounces) brewed espresso
1/3 cup instant coffee granules or 3 tablespoons instant espresso powder
1/2 teaspoon pure vanilla extract
2 cups whole milk
1 cup sugar
8 large egg yolks

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



Espresso Ice Cream image

Provided by Justin McChesney-Wachs

Categories     Dessert

Time 6h

Number Of Ingredients 7

2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp salt
5 egg yolks
1/2 teaspoon vanilla extract
2 to 4 shots decaffeinated or regular espresso ((1/4 to 1/2 cup))

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.

MOCHA ESPRESSO ICE CREAM



Mocha Espresso Ice Cream image

This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.

Provided by DogsboroDave

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h10m

Yield 12

Number Of Ingredients 7

2 cups heavy whipping cream
1 ½ cups whole milk
¾ cup white sugar
½ cup brewed espresso, chilled
¼ cup chocolate syrup
¾ cup cocoa roast almonds, chopped
4 ounces dark chocolate, chopped

Steps:

  • Mix heavy cream, whole milk, sugar, espresso, and chocolate syrup in a bowl until sugar is dissolved. Refrigerate until chilled.
  • Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Stir in almonds and dark chocolate. Serve soft ice cream or transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g

ESPRESSO ICE CREAM



Espresso Ice Cream image

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

1 3/4 cups whole milk
1 3/4 cups heavy cream
1 cup sugar
1/2 cup brewed espresso
1 tablespoon pure vanilla extract
8 large egg yolks

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.

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.

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