Looking for a sweet, after-dinner treat? Consider it found. This creamy, chocolatey, caffeinated indulgence is bound to be your new weeknight pick-me-up. The best part? This ice-cream recipe could be easier. Just 20 minutes of hands-on time (and a whole lot of patience while it freezes) is all that's standing between you and a creamy, satisfying scoop. 

This Story Originally Appeared On myrecipes.com
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and half-and-half. Cook over medium heat, stirring constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat.

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  • Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in espresso.

  • Pour mixture through a fine wire-mesh strainer into a bowl, discarding solids. Cool 1 hour, stirring occasionally. Place plastic wrap directly on cream mixture; chill 8 to 24 hours.

  • Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions; stir in chocolate baking bar halfway through freezing. Let stand at room temperature 5 to 10 minutes before serving.

  • *Granulated sugar may be substituted.

  • Note: We tested with Whey Low 100% All Natural Granular Sweetener for Ice Cream. Get 20% off any time you order from wheylow.com. Coupon code: SouthrnLvg

Nutrition Facts

103 calories; 4 g protein; 21 g carbohydrates; 42 mg cholesterol; 76 mg sodium. Full Nutrition