Espresso Ice Cream


Serves: 6
Total Calories: 147

Ingredients

2 cups whole milk
2/3 cup sugar
3 large eggs yolks
1 cup strong brewed espresso

Directions:

1 In a small saucepan, heat the milk with the sugar until small bubbles form around the edges, about 3 minutes. Stir until the sugar is dissolved.

2 In a large heatproof bowl, beat the egg yolks until pale yellow. Gradually whisk in the hot milk. Pour the mixture into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until wisps of steam rise from the surface and the mixture is slightly thickened Immediately pour the mixture through a fine-mesh strainer into a bowl. Stir in the brewed coffee. Cover and chill at least 1 hour.

3 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 147
Calories from Fat: 28

This Espresso Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


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