Espresso ice cream
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 oz water2 rounded teaspoons instant espresso powder2 cups half and half 1/4 cup sugar1/4 cup light corn syrup1/2 tsp. salt2 eggs2 tsp. Kahlua
Place water in microwave and bring to a boil. Dissolve espresso in the water. Place half and half in a saucepan. Add espresso, sugar, corn syrup, and salt. Mix together. Beat eggs in a small bowl and set aside. Heat cream mixture almost to a boil. Slowly add about a half-cup of the hot mix to the eggs while beating vigorously. Return egg mixture to pan. Heat until thickened (It will coat the back of a spoon.), about two minutes. Place a bowl into a larger bowl filled with ice. Pour custard mix through a strainer into the bowl and let stand until cool. Add Kahlua and place in ice cream freezer. Let it run until it stops, or stop it after 40 minutes. Scoop into a bowl, cover and place in freezer until firm enough to serve.
Serving Size: makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Serving Size: makes 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user S3XYDIVASMOM.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 8.4 g
- Cholesterol: 76.0 mg
- Sodium: 203.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 0.0 g
- Protein: 3.6 g
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