AFFOGATO
Our easy affogato recipe is the perfect Italian-inspired summer dessert. This simple coffee treat can be made in just five minutes with two ingredients
Provided by Barney Desmazery
Categories Dessert, Dinner
Time 5m
Number Of Ingredients 2
Steps:
- Several hours in advance, lay ice cream on a freezer-proof tray and put the tray back in the freezer.
- To serve, put balls of ice cream into 6 small glasses or bowls, and pour a shot of hot espresso coffee over each. Serve straight away, stirring the vanilla ice cream into the hot coffee so that it melts a little.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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.
MOCHA ESPRESSO ICE CREAM
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.
Provided by DogsboroDave
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Chocolate Ice Cream Recipes
Time 2h10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 317.1 calories, Carbohydrate 27 g, Cholesterol 57.4 mg, Fat 22.8 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 11.5 g, Sodium 35.7 mg, Sugar 17.4 g
CHOCOLATE VOLCANO CAKES WITH ESPRESSO ICE CREAM(ATK)
Use a bittersweet bar chocolate in this recipe, not chips -- the chips include emulsifiers that will alter the cakes texture. The cake batter can be mixed and portioned into the ramekins, wrapped tightly with plastic wrap, and refrigerated up to 24 hours in advance. The cold cake batter should be baked straight from the refrigerator.
Provided by Coppercloud
Categories Dessert
Time 31m
Yield 8 cakes, 8 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE ICE CREAM: Transfer the ice cream to a medium bowl and, using a rubber spatula, fold in the ground espresso until incorporated. Press a sheet of plastic wrap flush against the ice cream to prevent freezer burn and return it to the freezer. (The ice cream can be prepared up to 24 hours ahead.).
- FOR THE CAKES: Lightly coat eight 4-ounce ramekins with butter. dust with sugar, tapping out any excess, and set aside.
- Melt the bittersweet and unsweetened chocolates and 10 tablespoons butter in a medium bowl over a medium saucepan of simmering water, stirring occasionally, until the chocolate mixture is smooth. In a large bowl, whisk the 1 1/2 cups sugar and cornstarch together. Add the chocolate mixture and stir to combine. Add the eggs, egg yolks, and Grand Marnier and whisk until fully combined. Scoop 1/2 cup of the batter into each of the prepared ramekins. (The ramekins can be covered tightly with plastic wrap and refrigerated for up to 24 hours.).
- Adjust an oven rack to the upper-middle position and heat the oven to 375 degrees. Place the filled ramekins on a rimmed baking sheet and bake until the tops of the cakes are set, have formed shiny crusts, and are beginning to crack, 16 to 20 minutes.
- Transfer the ramekins to a wire rack and cool slightly, about 2 minutes. Run a paring knife around the edge of each cake. Using a towel to protect your hand from the hot ramekins, invert each cake onto a small plate, then immediately invert again right-side up onto 8 individual plates. Sift confectioners' sugar over each cake and the area of the plate where the ice cream will be placed. Remove the ice cream from the freezer and scoop a portion on top of the confectioners' sugar, next to the cake. Serve immediately.
Nutrition Facts : Calories 512.3, Fat 29.4, SaturatedFat 17.3, Cholesterol 222.6, Sodium 85.5, Carbohydrate 60.5, Fiber 2, Sugar 54.4, Protein 7.3
ESPRESSO ICE CREAM
Homemade espresso ice cream is the perfect ending to a summer meal. Martha made this recipe on episode 507 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6 cups
Number Of Ingredients 6
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
I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.
Provided by Damen
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes
Time 5h
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 26.4 g, Cholesterol 72.2 mg, Fat 19.9 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 78.9 mg, Sugar 24.5 g
ESPRESSO ICE CREAM - BAREFOOT CONTESSA INA GARTEN
Make and share this Espresso Ice Cream - Barefoot Contessa Ina Garten recipe from Food.com.
Provided by Cristina Barry
Categories Frozen Desserts
Time 3h15m
Yield 1 quart, 4 serving(s)
Number Of Ingredients 8
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
This perfectly creamy espresso ice cream with a hint of espresso and a little coffee liqueur for added kick is a delicious treat for these hot summer days.
Provided by Jennifer
Time 40m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 358 kcal, Carbohydrate 67 g, Protein 28 g, Fat 76 g, SaturatedFat 171 g, Cholesterol 1014 mg, Sodium 441 mg, Sugar 233 g, ServingSize 1 serving
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:
- 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
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h20m
Yield 1 quart
Number Of Ingredients 6
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.
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- In the bowl of a stand mixer fitted with the whisk attachment (or using an electric hand mixer), add in the heavy cream. Whisk the cream on medium speed until stiff peaks begin to form, about 7-10 minutes. Look for the cream to stand straight up when you lift the beater.
- Meanwhile, in a large bowl, bring together the condensed milk, vanilla bean paste, espresso powder, salt, and coffee liqueur. Stir everything together to combine and set aside.
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