Espresso Ice Milk Recipes

ESPRESSO ICE MILK

This ice milk is a snap to pull together but must chill before freezing in an ice cream maker; you might want to prepare it up to the chilling point in the morning.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 5

Espresso Ice Milk image

Steps:

Heat the evaporated milk in a 2-quart saucepan over low heat until warm.
Stir together the sugar and 2 tablespoons of the espresso in a heavy saucepan. Place over high heat and cook, without stirring, about 2 minutes (the mixture will bubble), until the sugar has caramelized to a dark amber. Remove from the heat and pour in the remaining 2 tablespoons espresso.
Stir the espresso mixture into the warm milk and mix well. Stir in the vanilla and salt. Cover and chill thoroughly.
Freeze in an ice cream maker according to the manufacturer's directions.

Ingredients

3 cups (two 12-ounce cans) low-fat evaporated milk
1/2 cup sugar
1/4 cup brewed espresso
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt

ESPRESSO ICE CREAM

I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.

Provided by Damen

Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes

Time 5h

Yield 12

Number Of Ingredients 9

Espresso Ice Cream image

Steps:

Mix sugar, butter, cornstarch, and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely, 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 302.3 calories, Carbohydrate 26.4 g, Cholesterol 72.2 mg, Fat 19.9 g, Protein 4.1 g, SaturatedFat 12.4 g, Sodium 78.9 mg, Sugar 24.5 g

Ingredients

¼ cup white sugar
2 tablespoons butter, melted
1 tablespoon cornstarch
1 tablespoon instant espresso powder
1 cup milk
1 teaspoon vanilla extract
1 (14 ounce) can sweetened condensed milk
3 tablespoons coffee-flavored liqueur (such as Kahlua®)
2 cups whipping cream

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Use an espresso machine or manual espresso maker to make two shots of espresso and pour it into a mug (or try our Aeropress Espresso).
Place the milk in a pitcher. Hold the steaming wand just below the surface of the milk until it doubles in size. This makes foamy froth. Then, move the steaming wand lower and near the side of the pitcher to create a spiral vortex. This makes the silky smooth microfoam bubbles and wet-paint texture that’s characteristic of a latte. Steam until the milk reaches 150 degrees Fahrenheit (use a thermometer or judge by when your hand can’t hold the pitcher for more than a few seconds).
Heat the milk to 150 degrees Fahrenheit, which is hot to the touch but not simmering. Measure with a food thermometer, or you can approximate by testing with your finger. Use a milk frother, French press or whisk to froth milk into small, even bubbles. For a latte you’ll want small bubbles and lightly thickened milk (if you’re using a milk frother, don’t go too far: you want the milk to mix in with the coffee so you don’t need too much froth). For the French press method, note that it’s useful to have at least 1 cup to have more milk to work with: this makes enough for 2 drinks. We highly recommend reading How to Froth Milk if this is your first time frothing. Wait 30 seconds to 1 minute to get the foam to incorporate into the milk and separate slightly (exact timing depends on your foaming method).
Tap the milk container on counter and swirl it to break down any large bubbles. Pour milk into center of the espresso, ending with light foam.

Espresso Ice Milk Recipes

ESPRESSO ICE MILK

This ice milk is a snap to pull together but must chill before freezing in an ice cream maker; you might want to prepare it up to the chilling point in the morning.

ESPRESSO ICE CREAM

I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.

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