I was inspired to make espresso ice cream after having some fantastic espresso gelato from a local pizza bar. This recipe is adapted from one of my favorite chefs, Ina Garten (aka The Barefoot Contessa) and there are two things that make this ice cream utterly delicious. One is the coffee liqueur (I made my own but you can use Kahlua), and the second thing is dark chocolate-covered espresso beans. (Did I have you at dark chocolate?) These two ingredients add such a fabulous dept of flavor to the ice cream. It’s just so decadent!
3 cups half-and-half
6 extra-large egg yolks
2/3 cup sugar
2 1/2 instant espresso (Medaglia D' Oro Instant Espresso)
1 tablespoon coffee liqueur (I used my own but Kahlua works fine)
1 teaspoon pure vanilla extract
4 ounces dark chocolate-covered espresso beans (chopped).