Espresso Ice Cream Cups

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

A dazzling presentation for this cold and creamy treat. Coffee lovers will be delighted by this luscious frozen dessert.

Ingredients

Espresso ice cream:
3 cups heavy cream
1 cup milk
1 cup espresso beans, crushed
8 egg yolks
1⁄2 cup granulated sugar
3 tbsp. espresso beans, finely ground
3 tbsp. coffee liqueur

1 cup vanilla ice cream
8 chocolate cookies
8 chocolate-covered pretzel halves
Ground espresso beans, for garnish

Steps

1. In a large saucepan, scald cream, milk, and coffee beans. Remove from heat and infuse mixture for at least 30 min. Strain coffee beans and discard.

2. In a large bowl, beat together yolks and sugar until pale yellow; set aside.

3. Reheat cream mixture to scalding. Pour cream into eggs gradually. Cook over low heat until mixture thickens. Strain and stir in ground espresso and liqueur. Freeze in ice cream maker.

4. Shape softened ice cream into 8 demi-tasse cups, leaving 1⁄4 in. space at the top of each cup. Freeze for 30 min. Spread vanilla ice cream over top of each cup and freeze again.

5. Fill a small pan half way with hot water and place ice cream cup in water for a few seconds. Quickly unmold ice cream and place on cookie. Push pretzel into side of cup and freeze for 15 min. To serve, sprinkle top with ground espresso beans.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code