I’ve been experimenting with different ways of making ice cream by starting with a caramel. While making this I was a little worried about using so much water in the recipe, but I promise this has a creamy texture you won’t forget!
The ice cream pairs really well with freshly sliced strawberries, so be sure to give it a try.
Espresso Ice Cream – 1 quart
1 cup sugar
Pinch of cream of tartar
2 cups heavy cream
1/2 cup whole milk
1/2 cup freshly brewed strong espresso
6 egg yolks
Pinch of salt
1 tablespoon instant espresso powder
To make the caramel:Combine sugar, cream of tartar, 1/3 cup water in a saucepan over medium-high heat. Cover and bring to a boil. Once boiling uncover the pan, and cook the sugar until it’s a light golden brown. Remove from the heat, because the sugar will continue to brown anyways. Stand back and carefully add the heavy cream. Return the pan to medium-high heat and whisk the cream until the caramel is dissolved and completely smooth. Then whisk in milk and espresso, remove from heat and set aside.
To make the ice cream base:In a bowl, combine the egg, egg yolks, and salt – whisk. Carefully ladle the hot espresso cream into the egg mixture while whisking constantly! Continue to do this until you have mixed in half the cream mixture. Pour the warmed egg mixture back into the saucepan, and cook over medium heat, stirring continuously with a wooden spoon. Once you can draw your finger along the back of the spoon in the custard and it stays, it is thick enough, and can be removed from the heat. Then stir in the instant espresso powder and strain through a fine-mesh strainer.
Place the strained base in an ice bath, and cool completely. Refrigerate for at least 2 hours (at most 2 days). Freeze ice cream base in an ice cream maker according to instructions. Then transfer to an airtight container and place in the freezer for at least 4 hours before serving.
Enjoy this coffee flavored treat!