Recipes Online: Mocha Espresso Ice Cream

Mocha Espresso Ice Cream

Mocha Espresso Ice Cream

2 cups heavy whipping cream;
1 1/2 cups whole milk;
3/4 cup white sugar;
1/2 cup brewed espresso, chilled;
1/4 cup chocolate syrup;
3/4 cup cocoa roast almonds, chopped;
4 ounces dark chocolate, chopped.


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.
If possible, do not add the nut and chocolate mixture until the end of the ice-cream process as it becomes thicker. This allows the solids to mix throughout the ice-cream without collecting in the bottom. Otherwise, you may save them as a topping when you're ready to serve. If you prefer a strong espresso flavor, reduce milk to 1-1/4 cups and add in one more shot of espresso. This is a good dessert if you're having a beef tenderloin or steak main course!

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