We are firm believers that ice cream should not only be consumed during warm months but also during every other month of the year. Maybe it’s a California thing. We eat ice cream all year long. It’s made available to us too conveniently. We can’t help it.
For this recipe, you’ll need an ice cream maker. If you don’t have one…GO GET ONE! What are you, crazy? Everyone should have one. They are awesome!
We have this one…
First, we’ll show you how to make delectable espresso ice cream. Start by whisking together (on low speed) the whole milk, espresso and sugar until sugar is dissolved, about 1 – 2 minutes.
Then add 2 cups of heavy cream straight out of the refrigerator.
Add 1 tsp vanilla and mix. Then cover the bowl and put it in the refrigerator for an hour or two until it’s really well chilled.
When the mixture is well chilled, pour it into the freezer bowl of the ice cream maker and turn it on.
Let it mix for about 25 minutes. It will start like this…
And end up like this!
Transfer this creamy goodness to an airtight container and store it in your freezer. It will get nice and firm in a couple hours.
Let’s move onto our Candy Monster ice cream! If you have left-over Halloween candy, then now is a perfect time to make this. The recipe is similar to the one we just showed you, except, we didn’t use espresso. We used chopped up candy!
Start by whisking together the whole milk and sugar until the sugar is dissolved, about 1-2 minutes. Then add the heavy cream and vanilla. Cover and refrigerate until well chilled. Then, transfer the mixture into the frozen bowl of the ice cream maker and let it mix for 20 minutes. Add the candy while the mixer is still going and let it mix for an additional 5 minutes.
Transfer to an airtight container and put it in the freezer for a couple hours. Such an amazing use of leftovers!
Both recipes make 1 quart
Ingredients for Espresso Ice Cream
- 1 cup whole milk, well chilled
- 3/4 cup sugar
- 3 tbsp espresso powder
- 2 cups heavy cream, well chilled
- 1 tsp vanilla
Directions
- In a bowl, whisk together milk, sugar and coffee until dissolved, about 1 -2 minutes.
- Stir in heavy cream and vanilla. Cover and refrigerate until well chilled, about 2 hours.
- Turn on ice cream maker and pour mixture into frozen bowl and let mix until thickened, about 25 minutes.
- Transfer to an airtight container and store in freezer.
Ingredients for Candy Monster Ice Cream
- 1 cup whole milk, well chilled
- 3/4 cup sugar
- 2 cups heavy cream, well chilled
- 2 tsp vanilla
- 1 cup chopped candy
Directions
- In a bowl, whisk together milk and sugar until sugar is dissolved, about 1-2 minutes.
- Stir in heavy cream and vanilla. Cover and refrigerate until well chilled, about 2 hours.
- Turn on the ice cream maker and pour mixture into frozen bowl and let mix until thickened, about 20 minutes.
- Add chopped candy while mixer is still on and continue mixing for 5 more minutes.
- Transfer to an airtight container and store in the freezer.
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