This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Espresso Chip Ice Cream

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."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
6 Hrs 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

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.
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.