Espresso Chip Ice Cream recipe

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Ingredients

3 egg yolks
2 cups milk
2 ½ cups whipping cream
2 teaspoons vanilla extract
½ cup brewed espresso, at room temperature
¼ teaspoon salt
1 cup chocolate covered espresso beans, chopped
¾ cup caramel topping

Nutrition Info

506.2 calories
carbohydrate: 40.1 g
cholesterol: 185 mg
fat: 38.2 g
fiber: 1.5 g
protein: 5.9 g
saturatedFat: 23.1 g
servingSize: -
sodium: 238.9 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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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