Dark Chocolate Espresso Ice Cream

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    1. Microwave chocolate in a microwave-safe bowl in 30 second intervals, stirring after each heating. Once melted, stir in brewed espresso. Set aside.
    2. Bring cream, half-and-half, and 2/3 cup sugar to a boil in a heavy saucepan over medium-high heat, stirring until sugar and coffee dissolve.
    3. In a separate bowl, beat yolks with remaining 1/3 cup sugar with an electric mixer until thickened. With mixer running, add 1 cup of hot cream to temper the eggs.  Slowly pour egg mixture back into saucepan.
    4. Cook over medium low heat, stirring constantly until mixture thickens and coats the back of a spoon, about 10 minutes. Remove from heat and stir in chocolate mixture. Cover mixture and refrigerate at least three hours.
    5. Pour chilled mixture into ice cream maker. Freeze according to manufacturer's instructions.
    Imperial Sugar Insight

    Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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