Espresso Ice Cream Nigel Food

ESPRESSO ICE CREAM

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!

ESPRESSO ICE CREAM

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.

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 (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 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:

• 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:

• 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.