Description
Rich chocolate espresso ice cream melds Italian coffee culture with creamy dessert perfection. Cold, smooth scoops deliver intense flavor that welcomes eager palates to savor each delightful spoonful.
Ingredients
Scale
- 2 cups (480 ml/16 fl oz) heavy cream
- 1 cup (240 ml/8 fl oz) whole milk
- 5 egg yolks
- 2 to 4 shots (60 to 120 ml/¼ to ½ cup) espresso (decaffeinated or regular)
- ½ cup (100 g/3.5 oz) sugar
- ½ tsp (2.5 ml) vanilla extract
- ¼ tsp (1.25 g) salt
Instructions
- Infusion Preparation: Gently warm cream, milk, sugar, and salt in a medium saucepan over medium heat, stirring until sugar dissolves and mixture becomes silky smooth.
- Egg Tempering: Whisk egg yolks to a uniform, lustrous consistency, then gradually introduce a portion of heated dairy mixture while whisking vigorously to prevent curdling.
- Base Development: Return tempered egg mixture to saucepan, continuously stirring and cooking until the base approaches a delicate simmer without boiling, creating a rich custard foundation.
- Flavor Integration: Remove from heat and blend in vanilla extract and espresso, allowing the coffee essence to permeate the liquid base with deep, aromatic notes.
- Refinement Process: Strain the mixture through a fine mesh sieve into a clean container, eliminating potential texture imperfections and ensuring a velvety smooth result.
- Chilling and Setting: Refrigerate the liquid base thoroughly, allowing flavors to harmonize and temperature to drop completely, creating an optimal environment for freezing.
- Churning Finalization: Transfer chilled mixture into an ice cream maker, churning according to manufacturer’s guidelines until achieving a soft, billowy texture characteristic of artisanal frozen desserts.
Notes
- Gentle Heat Matters: Warm dairy ingredients slowly and consistently to prevent scorching and ensure sugar dissolves completely for a smooth base.
- Temper with Precision: Gradually introduce hot liquid to egg yolks while whisking vigorously to prevent curdling and create a silky, uniform texture.
- Strain for Smoothness: Always pass the mixture through a fine mesh sieve to remove any potential egg bits or lumps, guaranteeing a luxuriously creamy final product.
- Chill Thoroughly: Allow the base to cool completely in the refrigerator, which helps develop deeper flavors and ensures proper churning consistency in the ice cream maker.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Drinks
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 5
- Calories: 335
- Sugar: 25 g
- Sodium: 0.31 g
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 209 mg