This blog post comes from our friend Nicolas Cameron at Espresso Heaven. If you have not checked it out or heard of this site, I recommend checking it out. It not only has some great coffee recipes, but it’s also extremely informative. Cameron recently just wrote about the Intriguing Tale of a Kahlua Cocktail where he gives the history of a drink called “B-52.” He also takes some enticing photos that greatly portray each recipe and really make your mouth water. Special thanks to Nicolas and enjoy!
Cinnamon Espresso Ice Cream
This is the ultimate dessert for espresso and cinnamon lovers. It’s what the adults have for dessert when the kids are away. And if you like chocolate and caramel, you’re in for a splendid treat.
Cinnamon is one of the oldest and most revered spices in the culinary kingdom.
Its history dates back to Ancient Rome where it was believed to have mystical healing powers. Although it’s still recognized for its powerful anti-oxidant properties, you’ll find it used mostly for its potent and delightful flavor. It’s frequently placed high on the ingredient list for some of the most delectable items on dessert menus across the world.
I’m not sure why, but cinnamon has always reminded me of winter. I think it might be how the smell of warm cinnamon rolls and cinnamon lattes would escape from the swinging doors of cafes and bakeries around the city where I live. But we’re in the heart of summer now, and I can’t think of a better way to enjoy cinnamon than to have it flavor summertime’s favorite dessert, ice cream!
Ingredients:
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 2 teaspoons espresso powder
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon
• 4 large egg yolks
• Whipped cream
• Caramel syrup
• Chocolate shavings
• Garnish (cinnamon sticks, coffee beans)
Directions:
1) Combine sugar, espresso powder and milk in a saucepan. Stir over medium heat until it begins to simmer. Remove from heat and set aside.
2) In a separate bowl, combine half of the milk mixture with the egg yolks. Whisk quickly and immediately to prevent eggs from scrambling.
3) Pour the combined mixture back into the saucepan. Stir on low heat until it begins to thicken.
4) Add heavy cream. Stir constantly until mixture is thick enough to coat a spoon. Remove from heat.
5) Add ground cinnamon and vanilla extract. Whisk thoroughly and let it cool to room temperature.
6) Pour cooled mixture into ice cream maker, and freeze according to the manufacturer’s instructions.
When ready to serve, drizzle caramel over scoops of ice cream, top with ample amounts of whipped cream, and sprinkle with chocolate shavings. Garnish with cinnamon sticks and coffee beans.
Enjoy.
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