Espresso Ice Cream Barefoot Contessa Ina Garten
Indulge in the rich, velvety allure of Barefoot Contessa's Espresso Ice Cream by Ina Garten—a decadent homemade treat perfect for coffee lovers. Crafted with a luscious custard base of heavy cream, milk, and egg yolks, this sophisticated dessert is infused with bold instant espresso powder and a hint of pure vanilla extract for a perfectly balanced flavor profile. The recipe's meticulous techniques, from tempering the eggs to straining the custard, ensure an irresistibly smooth and creamy texture. Whether served in bowls or cones, this homemade espresso ice cream offers an elegant way to cool down while satisfying your caffeine craving. Impress guests or spoil yourself with this gourmet classic—ideal for dinner parties or an elevated after-dinner treat.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Milk
- 0.75 cup Sugar
- 5 large Egg yolks
- 3 tablespoons Instant espresso powder
- 1 teaspoon Pure vanilla extract
- 0.25 teaspoon Fine sea salt
Instructions
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming. Do not let it boil.
In a medium bowl, whisk the egg yolks until pale and slightly thickened, about 1-2 minutes.
Gradually ladle about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs and prevent curdling.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining cream mixture, whisking constantly.
Cook the mixture over medium-low heat, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens enough to coat the back of the spoon, about 8-10 minutes. Do not let it boil.
Remove the saucepan from the heat and stir in the instant espresso powder, vanilla extract, and sea salt until fully combined.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg particles, ensuring a smooth ice cream base.
Let the custard cool to room temperature, then cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.
Refrigerate the custard for at least 4 hours or overnight to chill completely.
Once chilled, pour the custard into an ice cream maker and churn according to the manufacturer’s instructions until thick and creamy.
Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.
Serve the espresso ice cream in bowls or cones, and enjoy this elegant and caffeinated dessert!
Nutrition Facts
Calories |
2690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.5 g | 244% | |
| Saturated Fat | 109.0 g | 545% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1424 mg | 475% | |
| Sodium | 863 mg | 38% | |
| Total Carbohydrate | 174.5 g | 63% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 163.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 405 mg | 31% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
