Espresso & Stracciatella Ice Cream (Gluten Free)
No need to wait for summer for this yummy combo of espresso bean and thin strands of chocolate. It's so good for the coffee lovers!
Equipment
- 1 ice cream machine of your choice such as Cuisanart
Ingredients
- 1⅔ cups whole milk
- ½ cup sugar
- ¼ cup pure maple syrup
- 1¾ cups heavy cream
- ⅛ teaspoon salt
- 1½ teaspoons pure vanilla extract or vanilla paste, gf
- 5 oz dark chocolate, gf, melted
- 2 tbsp ground espresso, medium or fine grind
Instructions
- To a large bowl, add the sugar, maple syrup and milk. Stir until the sugar is dissolved. Add the cream, salt, and vanilla and whisk gently to combine.
- Cover and refirgerate 4-5 hours or overnight.
- Process according to the ice cream manufacturer's instructions. When 5 minutes are remainin on the time, add the melted chocolate in a fine stream. Next add the ground espresso and finish processing.
- Enjoy immediately for a softer ice cream or scoop into small containers and freeze for 2-3 hours for a firmer ice cream. Makes 2 ¼ pints.