Espresso Bean Ice Cream
Those of you familiar with me know that I’m a coffee connoisseur who has had the fortune of traveling the world in search of the best cups of coffee. From coffee plantations in Indonesia to cafes in Brazil to coffee roasters in Italy, there is no coffee that I won’t try. My love and passion for coffee run so deep that they extend to coffee desserts like my Espresso Bean Ice Cream which is every bit as divine as it sounds. Creamy, full bodied and just the perfect amount of sweetness, this is an espresso lover’s dessert dream.
Makes ~ 5 to 6 cups
3 cups heavy cream
1 1/2 cups whole milk
3/4 cup sugar
1/4 cup brown sugar
3/4 cup espresso (at room temp or cold)
1 teaspoon ground coffee beans (use dark roast ground for espresso) + for sprinkling
Pour the heavy cream, milk, sugar and brown sugar into your ice cream maker as set as per instructions.
Depending on the brand of ice cream maker, you may be able to add all the ingredients together in the beginning and just leave it to come together. With other brands like the Cuisinart Ice Cream Maker I use, I add the espresso and ground coffee towards the final 10 minutes of churning to ensure the smoothest ice cream possible.
Once the ice cream is done, you can scoop and serve immediately, garnishing with a pinch of ground coffee bean on each serving or store in air-tight containers in the freezer.