Rating: Unrated
0 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary test

Yield:
Makes 1 quart
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.

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

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

Advertisement

Reviews