Mocha Espresso Ice Cream
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Recipe Summary Mocha Espresso Ice Cream
This is a rich dessert in which small servings are satisfying. Best after a steak or beef dinner.Ingredients | Espresso Based Coffee Recipes2 cups heavy whipping cream1 ½ cups whole milk¾ cup white sugar½ cup brewed espresso, chilled¼ cup chocolate syrup¾ cup cocoa roast almonds, chopped4 ounces dark chocolate, choppedDirectionsMix 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!Info | Espresso Based Coffee Recipesprep: 10 mins additional: 2 hrs total: 2 hrs 10 mins Servings: 12 Yield: 12 servings
TAG : Mocha Espresso Ice CreamDesserts, Frozen Dessert Recipes, Ice Cream, Chocolate Ice Cream Recipes,