This is a simplified and egg-free version of my Cafe con Leche Ice Cream. I absolutely LOVE the flavor of espresso ice cream. I've made this recipe a couple times and each time it tastes exactly like a frozen airy cup of Cafe con Leche.
In an attempt to create a simple coffee ice cream, I tried numerous methods and variations. I have not been impressed with anything made with just the grounds or beans steeped in milk. I prefer the deeper flavor created by mixing brewed espresso with the cream.
After 24 hours in the freezer, this ice cream is scoopable straight from the freezer, but it will crumble in pieces. Let it rest at room temperature for ten minutes or so first, in order to scoop it smoothly. If you are looking for a silky smooth ice cream straight from the freezer, spend a few extra minutes preparing the custard base and make the original.
Easy Espresso Ice Cream
Yield: (7) 1/2 cup servings
1 cup brewed espresso
1/2 cup sugar
1/8 teaspoon fine sea salt
2 cups heavy cream
1/2 teaspoon vanilla
1 teaspoon espresso powder
Place the sugar and salt in a small glass bowl and pour the hot espresso over it. Stir to dissolve the sugar. Stir in the cream and vanilla, Add the espresso powder and stir again. Chill for a couple hours before freezing according to your machine's directions. Serve immediately for soft-serve ice cream or transfer to an airtight container and freeze for 2-3 hours prior to serving. Enjoy!
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