Hot Summer Day in East Tennessee

After one load of house guests are back on the road to Michigan...the next group will be arriving from St. Pete on their way to Holland, MI for the summer.   I am half way between Michigan and Florida so I-75 gets a workout this time of year!  

OK...need something for dessert tonight.  Going to get the grill cranked up for burgers. A big garden salad and sweet potato fries are so easy in the oven.    It will be a fun day. 

On to the dessert....Espresso Ice Cream!

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Espresso Ice Cream

Ice Cream

1/2 c espresso; freshly brewed and cooled
2 1/2 c half and half
1/2 c sugar; or Splenda
1 ts vanilla
 pinch salt
1/4 c dark chocolate mini bits
  Kahlúa; as desired

Brew espresso and cool to room temperature.

Mix espresso, half and half, sugar, vanilla and salt together.  Stir to dissolve sugar.

Freeze per ice cream maker directions.   I use a Cuisinart Ice Cream maker and the time should be about 20 minutes.

Just about the time the ice cream is finished, I add the mini chocolate bits.   Do not use regular size chocolate chips, just the mini size.   I prefer Hersey Special Dark Chocolate Bits found in the baking section.

Also, if desired, a couple of "shots" of Kahlúa add a nice flavor.  I add at the end of the freeze cycle.

Notes:  ©WHStoneman

Yield: 4 servings


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Bon Appétit

and 

Enjoy YOUR Wonderful World!