Italian

Espresso ice cream is for Dessert.

Espresso ice cream takes 30 minutes to prepare.

Espresso ice cream takes 40 minutes to cook.

Espresso ice cream makes 8 servings.

The ingredients for Espresso ice cream are:

3 oz water
2 rounded teaspoons instant espresso powder
2 cups half and half
1/4 cup sugar
1/4 cup light corn syrup
1/2 tsp. salt
2 eggs
2 tsp. Kahlua

Here is how you make Espresso ice cream:

Place water in microwave and bring to a boil. Dissolve espresso in the water. Place half and half in a saucepan. Add espresso, sugar, corn syrup, and salt. Mix together. Beat eggs in a small bowl and set aside. Heat cream mixture almost to a boil. Slowly add about a half-cup of the hot mix to the eggs while beating vigorously. Return egg mixture to pan. Heat until thickened (It will coat the back of a spoon.), about two minutes. Place a bowl into a larger bowl filled with ice. Pour custard mix through a strainer into the bowl and let stand until cool. Add Kahlua and place in ice cream freezer. Let it run until it stops, or stop it after 40 minutes. Scoop into a bowl, cover and place in freezer until firm enough to serve. Serving Size: makes 8 1/2 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user S3XYDIVASMOM.

The nutritional information for Espresso ice cream is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 157.0

• Total Fat: 8.4 g
• Cholesterol: 76.0 mg
• Sodium: 203.2 mg
• Total Carbs: 17.6 g
• Dietary Fiber: 0.0 g
• Protein: 3.6 g

Espresso ice cream is Italian cuisine.

The dietary needs meet for Espresso ice cream is Gluten Free