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Espresso Ice Milk
Recipe Summary
Yield: Makes 1 quart
Ingredients
Ingredient Checklist
3 cups (two 12-ounce cans) low-fat evaporated milk
1/2 cup sugar
1/4 cup brewed espresso
1/4 teaspoon pure vanilla extract
1/8 teaspoon kosher salt
Gallery
Espresso Ice Milk
Recipe Summary
Yield: Makes 1 quart
Gallery
Espresso Ice Milk
Espresso Ice Milk
Espresso Ice Milk
Recipe Summary
Yield: Makes 1 quart
Recipe Summary
Yield: Makes 1 quart
Yield: Makes 1 quart
Makes 1 quart
Ingredients
Ingredients
- 3 cups (two 12-ounce cans) low-fat evaporated milk
- 1/2 cup sugar
- 1/4 cup brewed espresso
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
Directions
Heat the evaporated milk in a 2-quart saucepan over low heat until warm.
Stir together the sugar and 2 tablespoons of the espresso in a heavy saucepan. Place over high heat and cook, without stirring, about 2 minutes (the mixture will bubble), until the sugar has caramelized to a dark amber. Remove from the heat and pour in the remaining 2 tablespoons espresso.
Stir the espresso mixture into the warm milk and mix well. Stir in the vanilla and salt. Cover and chill thoroughly.
Freeze in an ice cream maker according to the manufacturer’s directions.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Espresso Ice Milk
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Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Espresso Ice Milk
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
