Espresso Ice Cream
Ingredients
Salted Caramel Brownies
- ½ pound (2 sticks) unsalted butter
- 8 ounces plus 6 ounces Hershey’s semisweet chocolate chips
- 3 ounces unsweetened chocolate
- 3 extra-large eggs
- 1½ Tablespoons instant coffee granules, such as Nescafé
- 1 Tablespoon pure vanilla extract
- 1 cup plus 2 Tablespoons sugar
- ½ cup plus 2 Tablespoons all-purpose flour, divided
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 5 to 6 ounces good caramel sauce, such as Fran’s
- 2 to 3 teaspoons flaked sea salt, such as Maldon
Espresso Ice Cream
- 3 cups half-and-half
- 6 extra-large egg yolks
- ⅔ cup sugar
- Pinch salt
- 2 ½ Tablespoons ground espresso coffee beans, decaffeinated or regular
- 1 Tablespoon coffee liqueur, recommended: Kahlua
- 1 teaspoon pure vanilla extract
- 4 ounces (½ cup) chocolate-covered espresso beans, chopped
Instructions
Salted Caramel Brownies
- Click here for Ina Garten's step-by-step instructions to make the Salted Caramel Brownies.
Espresso Ice Cream
- Click here for the step-by-step instructions to make Ina Garten's Espresso Ice Cream.
Notes
Gr8 Note:
To cut the perfect squares, I've always loved using a pastry scraper. It doesn't have a heavy handle that bumps against the sides of the pan. Just hold the top rolled handle and cut away! Perfect for breakfast casseroles, quiches and pies, too. But the times I use it most is for dividing the ropes for the Challah or the dough in half for the Chocolate Chip Bread. Tried this recipe?Mention @Great8Friends or tag #gr8food!