Espresso Ice Milk
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- Yield Makes 1 quart
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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
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Heat the evaporated milk in a 2-quart saucepan over low heat until warm.
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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.
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Stir the espresso mixture into the warm milk and mix well. Stir in the vanilla and salt. Cover and chill thoroughly.
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Freeze in an ice cream maker according to the manufacturer's directions.
im really SICK of that stupid starkissed ad that pops up EVERYTIME!!! take it OFFFFF!
im really SICK of that stupid starkissed ad that pops up EVERYTIME!!! take it OFFFFF!
Where is the Nutritional information? That would just seem logical for a Healthy website.