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White Chocolate-Espresso Bean Ice Cream

Source of Recipe


The Seattle Times






List of Ingredients



• 8 ounces white chocolate, finely chopped
  
• 2 tsp instant espresso powder
  
• 1/4 cup sugar
  
• 1 cup milk
  
• 2 cups half-and-half
  
• 1 tsp vanilla extract
  
• 1/2 cup chocolate-covered espresso beans, coarsely chopped
  






Instructions



1. Put the chopped chocolate into a bowl; add the espresso powder and sugar.
   
   
2. In a saucepan, combine the milk and half-and-half. Heat to just below the boiling point. Pour over the chocolate and stir until the chocolate has melted. Stir in the vanilla. Cool slightly and refrigerate until cold.
   
   
3. Place the cold mixture into an ice cream machine and freeze according to the manufacturer's directions. When the mixture starts to thicken, pour in the chopped espresso beans and continue freezing.
   
   Transfer to a bowl; cover and place in freezer until ready to use.
   
   Makes 1 quart.