I cannot resist espresso ice cream. I’m a big coffee drinker to begin with so I just couldn’t help making this no-churn espresso ice cream with salted chocolate. Not to mention, it’s been super spicy outside and a little homemade ice cream has been much needed.
I went on a kick last year and threw out all my plastic. I just had this moment where I thought, “If I’m going to get cancer, it’s because I ate too many chocolate chip cookies, not because I used plastic.” No regrets.
But one of the things that bit the dust was my ice cream maker that was almost completely made out of plastic. Not to mention it was red and I’ve purged my kitchen of all things red (mostly) so that my kitchen has only neutral gang colors.
So, I had to think of a way to make ice cream without buying a brand new ice cream maker. It kind of turned out like a semifreddo but more ice-cream-like, if that makes sense.
It was great and it turned out perfect! It takes a little more work since you have to cook a custard, brew some espresso and fold in whipped cream but worth it, so very WORTH IT! I couldn’t help but grab a spoon and reach into the fridge about every time I entered the kitchen this week. Yum. Best alternative to churning ice-cream.
Plus, bonus, no need to use all of your ice cubes and run to the nearest store for rock salt. Okay, maybe run to the store for some waffle cones because there is nothing better than a waffle cone. Next on my list of things to buy (after I’ve bought the kitchen aid ice-cream maker bowl) is a waffle iron for waffle cones. That smell of waffle cones steaming in the iron brings me back to summer days at the beach and elephant ears.
Say waffle cones again.
Waffle Cones.
Where was I? Oh yes, give this recipe a try if you don’t have an ice cream maker or if you just want to have a delicious piece of frozen-creamy-salty-chocolaty-goodness.
No-Churn Espresso Ice Cream with Salted Chocolate
No need for rock salt and and ice cream maker with this recipe for no churn espresso ice cream with salted chocolate. Creamy, decadent and just plain yummy.
- Prep Time: 3 hours, 15 minutes
- Total Time: 3 hours 15 minutes
Ingredients
5 egg yolks
1 1/2 cups sugar
2 cups 2% or whole milk
1/2 teaspoon salt
1/2 cup brewed espresso
2 cups whipping cream
|| Salted Chocolate Ganache ||
1 cup chocolate chips
1/2 teaspoon salt
3 tablespoons half and half
2 tablespoons butter
Instructions
In a medium saucepan whisk the egg yolks, sugar, milk, salt and espresso and place over medium heat. Stir constantly until the mixture starts to thicken. This should take at least 15 minutes.
Let cool to room temperature.
Make the ganache by adding all the ingredients together in a glass dish and microwave for one minute and stir until smooth.
Once the custard has cooled, whip the whipping cream until it reaches stiff peaks and fold into the custard. Pour the mixture into two bread pans layering with the salted ganache. Place in the freezer for 2-3 hours until set. Scoop and enjoy!
Notes
I lined my antique metal bread pan with parchment because it has a tendency to rust but there is no need if you are using glass pans.
Keywords: espresso, ice cream, no churn ice cream, salted, salted chocolate, scratch
