Great 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!
- 1 1/2 cups whole milk
- 1 3/4 cups heavy cream, divided
- 1/2 cup sugar
- a pinch of salt
- 1 tsp vanilla extract
- 1/2 cup espresso, chilled
- 4 oz semi-sweet chocolate, chopped
- Combine milk, 1 1/4 cups heavy cream, sugar, and salt in a 3 quart heavy sauce pan over medium heat.
- Bring to a boil, stirring frequently, then turn down to a simmer. Cook for about 4 minutes.
- Remove from heat and add vanilla and espresso, mix well.
- I like to strain the ice cream base into a bowl at this point, to insure that the mixture is smooth.
- Chill in the refrigerator for at least 2 hours.
- 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.
- Pour over the chocolate and let it sit for 1 minute, then whisk continuously until all of the chocolate is combined with the cream.
- Cover and refrigerate until slightly thickened and chilled, about 1 hour.
- 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.
- 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.
- Freeze for at least 4 hours prior to serving.
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