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Espresso Ice Cream Recipe

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This recipe for Espresso Ice Cream is from Carroll-DuBose Family Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-3/4 cups whole milk
2-3/4 cups sugar
3/4 teaspoon salt
3 cups half and half
2 Tablespoons vanilla extract (preferably clear Mexican, not imitation)
5 cups heavy whipping cream
1/2 cup steamed expresso coffee, cooled
Directions:
Directions:
Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, whipping cream, and espresso. Pour into ice cream maker freezer container and cover with wax paper. Refrigerate at least 30 minutes. Freeze as directed by ice cream maker. Yields 6 quarts.
Personal Notes:
Personal Notes:
We use a White Mountain Electric Ice Cream Freezer.

 

 

 

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