Espresso Icee With Anise Cream Food

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:

• 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.

STAR ANISE ICE CREAM

Steps:

• In a heavy saucepan, bring the milk, heavy cream, star anise, and vanilla bean to a simmer for a few minutes. Turn off, and allow to steep for 10 minutes.
• Whisk the egg yolks, sugar, and salt together, long enough to dissolve the sugar.
• Temper hot liquid into egg mixture. Return all back into saucepan. Over low heat stirring all the while until mixture starts to thicken, strain through chinois. Chill immediately over ice bath.
• Churn in a standard ice cream machine.

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, Kahlúa, 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.
• Note: Be sure you have finely ground espresso beans, not instant espresso.

ESPRESSO ICE CREAM

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

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 ANISE

Steps:

• Serve espresso in a small espresso cup and add extract.

STAR ANISE ICE CREAM

Steps:

• In a heavy saucepan combine the milk, the cream, the sugar, and the star anise, bring the mixture just to a boil, and remove the pan from the heat.
• In a bowl whisk together the egg yolks, add the cream mixture in a stream, whisking, and pour the mixture back into the pan.
• Cook the custard over moderately low heat, stirring, until it registers 170ºF on a candy thermometer, strain it through a fine sieve set over another bowl, and let it cool completely.
• Stir in the Pernod and freeze the custard in an ice-cream freezer according to the manufacturer's instructions.

ANISE COFFEE AND ICE CREAM

Steps:

• Measure coffee and anise seeds into a filter-lined coffeemaker basket.
• Pour water into water compartment.
• Place pot on heating element; let water drip through basket into pot.
• Meanwhile, carefully cut ice cream from package and cut into 8 long pieces.
• Place ice cream into cups.
• Pour about 1/4 cup of coffee around ice cream.
• Serve immediately.