Best 12 Espresso Ice Cream Recipes

MOCHA ESPRESSO ICE CREAM

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.

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

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.

ESPRESSO ICE CREAM

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

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

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

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.

VANILLA ICE CREAM AFFOGATO (WITH ESPRESSO)

Steps:

• Scoop the ice cream into a dish.
• Pour the hot shot of espresso over it.

CHOCOLATE ESPRESSO COCONUT ICE CREAM - VEGAN, LOW CARB, GLUTEN-FREE

Steps:

• Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined.
• Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed.
• Refrigerate until completely chilled, 3 hours to overnight.
• Freeze per manufacturer's directions, 8 hours to overnight.

ESPRESSO MARTINI ICE CREAM SANDWICHES RECIPE BY TASTY

Steps:

• To make the ice cream combine all ingredients in a large bowl and whisk together.
• Decant into a baking dish and freeze whilst you make your cookies.
• In a medium bowl combine flour, cocoa, espresso powder, baking soda & salt.
• In a mixer cream butter and sugars until pale and fluffy.
• Add eggs one at a time. Add vanilla.
• Reduce speed to low and slowly add flour mixture.
• Add in chocolate chips.
• Chill dough for at least 1 hour in the fridge.
• Preheat oven to 180C and line a baking sheet.
• Spread cookie dough over the baking sheet.
• Bake for 15-20mins, until edges are firm but centre is still soft.
• Cool for 10mins, then using a 3 inch round cutter, cut out perfect circles. Transfer to wire rack to cool completely.
• Take a scoop of ice cream and sandwich in between 2 biscuits. Squish down a little.
• Freeze for 1 hour.
• Remove from freezer 10 mins before serving
• Enjoy!

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 CHIP ICE CREAM

Steps:

• Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours.
• Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.