Espresso Ice Cream
Prep: 15min
|
Servings: 8
|
Cook: T0S
The Espresso Ice Cream from Spoonsparrow can be made with or without an ice cream maker. Here is the cool enjoyment.
Ingredients
- 2 eggs (very fresh)
- 70 g whole cane sugar
- 300 ml warm whole milk
- 150 ml strong espresso
- 400 g whipping cream
Instructions
-
1.
Whisk the eggs with sugar in a metal bowl until well combined, add warm milk and whisk over a hot water bath until creamy, then stir in espresso and let cool.
-
2.
Beat the cream stiffly and fold it gently into the mixture.
-
3.
Place the ice cream base in an ice cream maker for about 25 minutes or pour it into a shallow metal bowl and freeze for 30 minutes, then stir vigorously. Repeat this process three times, then continue to freeze for another 2–3 hours before serving.
