Espresso Ice Cream - Barefoot Contessa Ina Garten

1. 1

   Heat the half-and-half until it forms bubbles around the edge of the pan and steam starts to rise.

2. 2

   Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks, sugar, and salt until mixed.

3. 3

   Slowly add the hot half-and-half until combined.

4. 4

   Wipe out the pan and pour the mixture back into the clean pan.

5. 5

   Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 10 minutes, until it's thickened and the cream coats the back of the spoon.

6. 6

   Pour the cream through a fine-meshed sieve into a bowl.

7. 7

   Add the ground espresso beans, coffee liqueur, and vanilla and refrigerate until completely chilled.

8. 8

   Pour the espresso cream into an ice-cream freezer and freeze according to the manufacturer's directions.

9. 9

   Mix in the chopped espresso beans, spoon into a container, and allow to freeze for a few hours.

10. 10

    Soften slightly before serving.

* Per serving · 4 servings · Values may vary.