Since starting this project, I’ve been eyeing the ice cream recipes in Ina’s books – pining after the sweet, creamy treats, but unable to make them without an ice cream maker. I just couldn’t justify dropping $70 bucks on an ice cream maker I’d only use a couple of times a year. On top of that, I didn’t know where I’d store the bulky equipment when I wasn’t using it.
Well, while I was thrifting last week (searching for my Halloween costume) I came across a Cuisinart Ice Cream Maker for $10!!! I couldn’t pass up such a great deal – even if it didn’t end up working.
Of all her recipes, the Espresso Ice Cream one always appealed to be the most. Chopped up chocolate covered espresso beans, Kahlua, and ground espresso? Yes, please! To make the ice cream you slowly add warmed half and half to creamed butter and sugar. (I’m always nervous that I’ll end up with scrambled eggs whenever I add warm liquid to egg yolks, but luckily that didn’t happen.) You then heat the mixture until it thickens, add vanilla, espresso, and Kahlua and chill in the refrigerator.
Once it’s cool, you remove the frozen cylinder from the freezer, put in on the ice cream maker base, pour in the mixture and turn the machine on. Twenty minutes later, you have a delicious frozen treat!
I was thrilled to make ice cream for the first time, but since the temperature is dropping I packed up the ice cream maker for the winter and was able to find a little space on the top shelf of my bedroom closet. 🙂
Book: Barefoot Contessa Family Style
Episode: Jeffrey Home Alone
Rating: 5/5
How Easy Is That: Easy
Store Bought Is Fine: half and half
Good Ingredients: Chocolate covered espresso beans
