Truffles Magazine

Homemade Ice Cream

In Food on December 28, 2011 at 8:26 pm


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If your looking for a great dessert, one with great flavors & will be available on hand when you want try making your own homemade ice cream. In case you think this is complicated I promise you its not, after you make your own ice cream the hardest part will be deciding which flavor you want.

This recipe is from Ina Garten (aka the Barefoot Contessa),  Espresso Ice Cream.

For those of you interested in making your own Ice Cream this is a great recipe to start with. If you don’t own an Ice Cream maker here is a few I recommend by  Cuisinart, the Ice – 21, Ice -20, Ice- 30 BC


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


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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