It’s Getting Hot in Here


I have only attempted to make ice cream twice now and I am at a 50/50 rating.  I found two more recipes that look promising so I am hoping to make up for the one time the ice cream was mediocre.  The first recipe is an Ina Garten original found at Food Network and the second is from Tasty Kitchen posted by Kim Bee.  Please let me know if you try these out and I hope you enjoy!


Espresso Ice Cream

  • 3 cups half-and-half 
  • 6 extra-large egg yolks
  • 2/3 cup sugar
  • Pinch of salt
  • 2 1/2 Tbsp ground espresso coffee beans, decaffeinated or regular
  • 1 Tbsp coffee liqueur (recommended: Kahlua)
  • 1 tsp pure vanilla extract
  • 4 ounces (1/2 cup) chocolate-covered espresso beans, chopped



Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it’s thickened and the cream coats the back of the spoon.


Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.


Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer’s directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.



Strawberry Shortcake Ice Cream

  • 2 cups Strawberries
  • 2 cups Pre-made Angel Food Cake, Cut Up 
  • ¾ cups Whole Milk
  • ⅔ cups Sugar
  • 1 pinch Salt
  • 1-½ cup Heavy Cream
  • 1-½ tsp Vanilla



Hull your strawberries. Put them in a food processor and pulse until they are chopped finely. Set aside.


Cut up your angel food and set aside.


With a hand mixer or a stand mixer, combine the whole milk, sugar and salt and blend well. Stir in cream and vanilla and mix well. Add your strawberries and angel food cake and stir by hand.


Cover and store in the fridge for 1 to 2 hours. Remove and pour into the bowl of your ice cream maker. Make sure your bowl is frozen completely before this.


Turn the ice cream machine on and mix for 15 to 20 minutes.  You can serve this immediately or stick it in the freezer until you’re ready to serve it. If you put it in the freezer, keep in mind you need to take it out 10 or so minutes before serving.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s