wholeliving

Espresso Ice Milk

This ice milk is a snap to pull together but must chill before freezing in an ice cream maker; you might want to prepare it up to the chilling point in the morning.
  • Yield Makes 1 quart
Add to Shopping List

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

  1. Heat the evaporated milk in a 2-quart saucepan over low heat until warm.

  2. 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.

  3. Stir the espresso mixture into the warm milk and mix well. Stir in the vanilla and salt. Cover and chill thoroughly.

  4. Freeze in an ice cream maker according to the manufacturer's directions.

Recipe Reviews

Reviews (3)

  • MadilynRose 19 Mar, 2010

    im really SICK of that stupid starkissed ad that pops up EVERYTIME!!! take it OFFFFF!

  • MadilynRose 19 Mar, 2010

    im really SICK of that stupid starkissed ad that pops up EVERYTIME!!! take it OFFFFF!

  • Tonnie 3 Jul, 2009

    Where is the Nutritional information? That would just seem logical for a Healthy website.