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Espresso Chip Ice Cream

SUBMITTED BY: kitchenmarea

"This tastes like the infamous coffee chain's ice cream, but because it's homemade it's even better, if I may say so."
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PREP TIME  10 Min
COOK TIME  10 Min
READY IN  6 Hrs 40 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 3 egg yolks
  • 2 cups milk
  • 2 1/2 cups whipping cream
  • 2 teaspoons vanilla extract
  • 1/2 cup brewed espresso, at room temperature
  • 1/4 teaspoon salt
  • 1 cup chocolate covered espresso beans, chopped
  • 3/4 cup caramel topping

DIRECTIONS

  1. Stir the egg yolks, milk, and cream together in a large pan over medium heat. Continue stirring, and cook the mixture until small bubbles form around the edges of the surface, but do not boil. Remove from the heat, and stir in the vanilla extract, espresso, and salt. Cover, and refrigerate at least 6 hours.
  2. Pour the cream mixture into an ice cream maker, and freeze for 20 minutes according to manufacturer's instructions. Stir in the espresso beans. Gently fold in the caramel sauce, and continue freezing until hard.

FOOTNOTES

  • Editor's Note
  • For tips about successfully making ice cream, watch our informative video to learn everything you need to know about Homemade Ice Cream.
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Recipe Submitter:

kitchenmarea
Photo by kitchenmarea
Cooking Level: Expert
Home Town: San Diego, California, USA
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Nutritional Information
Espresso Chip Ice Cream
Grain Foods Foundation
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Servings Per Recipe: 8

Amount Per Serving

Calories: 510

  • Total Fat: 38.4g
  • Cholesterol: 188mg
  • Sodium: 244mg
  • Total Carbs: 40.3g
  •     Dietary Fiber: 1.5g
  • Protein: 5.9g

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