Easy espresso and vanilla ice cream recipes

May 7, 3:15 PMSan Jose Dessert ExaminerJoy Valerie Cronn

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  Espresso and Vanilla Ice Cream by Joy Cronn

There are two basic ways to make ice cream. A custard-style ice cream uses eggs, but a Philadelphia-style ice cream uses heavy cream or a combination of cream and milk and does not need to be cooked.

Espresso Ice Cream
1 1/2 cup of heavy whipping cream
1/2 cup of whole milk
1 cup of sugar
3 jumbo egg yolks
1 shot of espresso or very strong coffee (about 3 oz.)
Dash of Kahlua (optional)

Whisk the yolks and 1/2 the sugar until they are a creamy color. Combine the cream, milk, other 1/2 of sugar, and the espresso, and heat almost to a boil, but do NOT boil. Slowly pour a small amount into your yolk and sugar mixture while stirring. Add the yolk mixture back into the cream mixture while stirring. Continue stirring until thickened, but do NOT boil. Let cool and pour into your ice cream maker following the maker's directions.

If you do not have an ice cream maker, you can easily make it the old-fashioned way. All you'll need is a bit of patience. Pour your custard mixture into a freezer-proof container and freeze for about half an hour. After half an hour, stir and return to the freezer. Continue the process every half hour until frozen. It usually takes 2-3 hours, but will take longer in very hot climates, in which case, for faster freezing you can lower your freezer's temperature by one notch while you are making the ice cream.

Vanilla Ice Cream
Follow above recipe, substituting the shot of espresso for 2 tablespoons of vanilla or adding a vanilla bean to your cream mixture at onset of the recipe. When hot, but not boiling, remove the bean, slit lengthwise and scrape out the seeds. Add the seeds to the hot cream mixture and continue the recipe above.

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