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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

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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

  1. Step 1

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

  2. Step 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. Step 3

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

  4. Step 4

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

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