A fresh recipe gone delicious on a torrid summer afternoon.
Ingredients
- 1 cup heavy whipping cream
- ¾ cup whole milk
- ¼ teaspoon ground espresso beans
- 1/3 cup semi-sweet chocolate chips
- 1 cup packed dark brown sugar
- 2 tablespoons Dutch dark cocoa powder
- ¼ cup unsalted butter
- 1 tablespoon vanilla extract
Directions
Step 1
Combine whipping cream and milk in a small saucepan over medium heat. Cook for 2 minutes. Stir in ground espresso. Gently add chocolate chips and stir continuously until chocolate melts and is fully blended with the cream mixture, making sure nothing sticks to the bottom of the pan.
Step 2
Stir in brown sugar until dissolved, reducing heat to low when the mixture starts to boil. Mix in cocoa powder until incorporated. Add butter; stir until melted. Stir in vanilla extract. Continue stirring over low heat until mixture is dark brown and smooth.
Step 3
Pass the mixture through a fine strainer to remove espresso granules, then pour into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 10 | |
Calories 253 | |
% Daily Value * | |
Total Fat16g | 20% |
Saturated Fat10g | 51% |
Cholesterol47mg | 16% |
Sodium23mg | 1% |
Total Carbohydrate28g | 10% |
Dietary Fiber1g | 2% |
Total Sugars26g | |
Protein2g | |
Vitamin C0mg | 1% |
Calcium55mg | 4% |
Iron1mg | 3% |
Potassium145mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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