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Espresso Chocolate Truffle Ice Cream

Espresso Chocolate Truffle Ice CreamGreat things can come from marriage.  Lowered car insurance, greater tax benefits, a lifetime of love and happiness….and gifts.  I recently had my first bridal shower, and of course, to my elation, I was gifted with a ton of cooking supplies.  One of the most exciting was an ice cream attachment for my beloved kitchen-aid stand mixer.  I have been jonesin’ for this baby for a loooong time, and it’s finally in my possession.  Be on the look out for many sorbet, gelato, and ice cream recipes in the near future because I am currently obsessed!  The first of my delectable experiments was an espresso chocolate truffle ice cream.  If you’re a coffee lover like me, this one is a delicious knock out of the park.  The recipe uses a 1/2 cup of espresso (roughly 2 shots), but if you don’t have an espresso machine, you can easily go to your closest coffee shop and ask for 2 shots of espresso! I’m so excited to play around with different formulas to find the perfect creamy ice cream.  This one is egg-free so perfect for those with allergies or just stay away from eggs in general.  Hope you enjoy!

Espresso Chocolate Truffle Ice Cream

 

Espresso Chocolate Truffle Ice Cream

 

Espresso Chocolate Truffle Ice Cream

 

Espresso Chocolate Truffle Ice Cream

 

Espresso Chocolate Truffle Ice Cream

 

Espresso Chocolate Truffle Ice Cream

Espresso-Truffle-Ice-Cream

Espresso Chocolate Truffle Ice Cream
 
Author:
Serves: 1 Quart
Prep time:
Cook time:
Total time:
 
Ingredients
  • 1½ cups whole milk
  • 1¾ cups heavy cream, divided
  • ½ cup sugar
  • a pinch of salt
  • 1 tsp vanilla extract
  • ½ cup espresso, chilled
  • 4 oz semi-sweet chocolate, chopped
Instructions
  1. Combine milk, 1¼ cups heavy cream, sugar, and salt in a 3 quart heavy sauce pan over medium heat.
  2. Bring to a boil, stirring frequently, then turn down to a simmer. Cook for about 4 minutes.
  3. Remove from heat and add vanilla and espresso, mix well.
  4. I like to strain the ice cream base into a bowl at this point, to insure that the mixture is smooth.
  5. Chill in the refrigerator for at least 2 hours.
  6. To make the chocolate swirl, add the chocolate to a medium sized bowl and heat the heavy cream over medium-low heat until it just starts to simmer.
  7. Pour over the chocolate and let it sit for 1 minute, then whisk continuously until all of the chocolate is combined with the cream.
  8. Cover and refrigerate until slightly thickened and chilled, about 1 hour.
  9. Remove your ice cream attachment base from the freezer (If using a kitchen aid attachment it should have been in for at least 15 hours. ) Pour the ice cream mixture in the base and churn depending on your devices instructions. For me it was about 30 minutes.
  10. When the ice cream is finished, transfer to a freezer safe container, and swirl in the chocolate mixture. I like to drop in dollops and swirl with a knife.
  11. Freeze for at least 4 hours prior to serving.

 

 

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