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