Dark Chocolate Espresso Ice Cream

Dark Chocolate Espresso Ice Cream with Toffee and Sea Salt

  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 teaspoon sea salt
  • 1/4 cup unsweetened cocoa powder (Hershey's Special Dark)
  • 3 tablespoons espresso powder
  • 5 egg yolks
  • 1/2 cup granulated sugar
  • 5 ounces bittersweet chocolate, chopped
  • 1 teaspoon vanilla
  • 1 tablespoon liquor such as vodka or bourbon
  • 1/2 cup toffee bits


In a saucepan, whisk together the cream, milk, salt, cocoa powder and espresso powder.  Warm the cream mixture over medium heat, whisking to smooth out the cocoa powder, just until the liquid begins to steam.

In a bowl, whisk together the egg yolks and sugar.  Slowly drizzle a cup of the hot cream into the eggs, then scrape the eggs back into the saucepan.  Whisk constantly, cooking over medium heat, until thickened enough to coat a spoon.

Remove from the heat and whisk in the chopped chocolate, vanilla and liquor, until smooth.  Pour through a fine mesh strainer to remove any bits of cooked egg into a bowl, cover with plastic, and refrigerate overnight.

Loosen up the chilled custard with a spoon, then churn in your ice cream maker according to the manufacturer's instructions.  Stir in the toffee bits.  Transfer to a container and freeze until firm, about 4-6 hours.


Yields about 2 quarts.


Recipe from Curly Girl Kitchen

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