Saturday, July 10, 2010

Get A Lick of This: Espresso Ice Cream AND Raspberry Sorbet

Oh, it's hot. I mean hotter than blazes hot.  Guess what? I have just the relief you need. Get a lick of this: Espresso Ice Cream. I know most of you are coffee lovers so why not blend a creamy sensation in your kitchen that will make you the hit of the neighborhood block party. And wait, before you make a sad face that you don't have an ice cream maker, worry not. I also have a Raspberry Sorbet recipe for you that needs no such machine. From my kitchen to yours, enjoy every lick. 

Espresso Ice Cream (compliments of The Barefoot Contessa)
Makes 1 quart

Ingredients
3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
Pinch salt
2 1/2 tablespoons ground espresso coffee beans, decaffeinated or regular
1 tablespoon coffee liqueur (recommended: Kahlua)
1 teaspoon pure vanilla extract
4 ounces (1/2 cup) chocolate-covered espresso beans, chopped

Directions
Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed. Slowly add the hot half-and-half until combined. Wipe out the pan and pour the mixture back into the clean pan. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

Pour the cream through a fine-meshed sieve into a bowl. Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled. Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions. Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours. Soften slightly before serving.

Raspberry Sorbet with fresh whipped cream.
Makes 4 servings  (Thanks Martha Stewart.)

Ingredients
1/4 cup water
1/4 cup sugar, plus
1 tablespoon sugar
1 (12 ounce) bag frozen raspberries, frozen or 3 cups fresh raspberries, frozen
1/2 cup heavy cream

Directions
Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
Whisk cream & remaining tablespoon sugar until soft peaks form. I also add 2 or 3 T of powdered sugar too. Scoop sorbet into 4 glasses and top with whipped cream. You can also garnish with fresh mint or basil leaves. 

Now if these do not cool you down, you need a long dip in the pool or a cold shower. Summer hasn't even really gotten started yet here in the South so my ice cream maker is working overtime. Have a fantastic weekend.

27 comments:

TKW said...

Is it wrong to want espresso ice cream for breakfast?

Julia said...

i made deeeeeelish espresso ice cream last summer - but without eggs!i just put extra creamy caffe latte into the ice cream maker and it froze up beautifully!

another delicious summer treat? frozen yogurt! just stir in a little sugar (to soften the tang) and freeze it! Top it with whatever you want and it's soo yummy! Greek yogurt works best, btw

Pam said...

I love coffee ice cream, it's like cold coffee candy!

Jules said...

YUMMY! Both sound delicious but I'm addicted to sorbet right now!

Eva Gallant said...

Yums and then some more! Sounds heavenly...especially I love raspberry anything!

Margaret (Peggy or Peg too) said...

So much more dignified than what I made yesterday.
I am not a classy broad I made Snow Cones with melon liquor and chambord for a raspberry flavor.

The neighbors joined us on the patio with a misting fan and we all bitched about the weather and after a couple of snow cones we were all much happier!

Thanks for the recipes - I'm trying the Sorbet this weekend.

Just Breathe said...

Oh my, two of my favorites. They sound delicious. Thank you for sharing them with me.

Ashley Stone said...

they both sound delicious!! Too bad I'm too lazy to make them! haha

Brian Miller said...

mmm...these sound great. and it has been hot...we finally got rain last night that cooled it off but on its way up again this afternoon.

HalfAsstic.com said...

Yuuum. These both sound absolutely delicious! And you said, calorie free, right? ;-)

Ellen@FirednFabulous said...

Holy cow, both sound so delicious! And lord help me, I just wanna stick my face in the ice cream!

Just telling it like it is said...

My mouth is already watering...now if I could make things I would be stellar like you

Kristina P. said...

I have never actually made ice cream before. It sort of scares me.

shortmama said...

Im dying to try that espresso ice cream! Yummy!

JenJen said...

There's a party in my tummy!

Heather {A Measure Of...} said...

YUM! It's absolutely freezing here, but any kind of coffee-flavored ice cream has always always been my fave! Plus the picture is just scrumptious.

Writing Without Periods! said...

Since it's 109 here today, I could use some of this. Off to the store for items. Thanks.
Mary

My name is PJ. said...

The idea of anything cold right about now is heaven! These look sinful!

Kristy said...

YOU are a temptress!! :)

secret agent woman said...

I had a raspberry gelatto last week - delicious!

Alexis AKA MOM said...

OMGosh you always give me the best treats!

Simone said...

This sounds SO good!!!!

Must remember this for AFTER my summer hols :)

Laura Trevey said...

The rasberry sorbet looks so refreshing!!

Noe Noe Girl...A Queen of all Trades. said...

I love coffee anything!
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carma said...

have you tried the espresso? my thighs expanded 6 inches after reading the ingredients, but it's about time we broke out the ice cream machine again

nmaha said...

This sounds delicious. Would you by chance have any recipes for fruit flavoured frozen yoghurt.

Mommy Lisa said...

Okay three of my favorite people in ONE post. I love Ina and Martha. ;)