Ingredients

• ¾ cup sugar
• 2 large eggs
• 1 tablespoon cornstarch
• 2 cups half and half
• 1 cup heavy cream
• 1 teaspoon vanilla
• 1 ½ cups salted pretzels broken into bite sized pieces
• ½ – ¾ cup stout caramel sauce from this site

Instructions

1. In a large bowl, combine the sugar, eggs and cornstarch and beat with a hand mixer until thick and pale yellow, about 3-5 minutes. Set aside.
2. In a medium saucepan, heat the half and half to just barely a simmer. In a slow steady stream, add the hot half and half to the egg mixture, beating constantly at a medium speed. When mixture is combined, pour it back into the pan and heat over medium heat, stirring constantly until mixture thickens.
3. Place a fine mesh sieve over a large bowl and pour the custard through the sieve to remove any large egg particles. Scrape the outside of the sieve to capture as much of the custard as possible. Cool for 10 minutes, then stir in the heavy cream and vanilla. Chill for at least 2 hours or overnight.
4. Follow the manufacturer’s instructions for your ice cream maker to churn the ice cream. In the last few minutes before the ice cream is ready, add the pretzel pieces and churn until fully combined.
5. Spoon about 1/4 of the ice cream into a freezer-safe container. Drizzle several tablespoons of stout caramel over the ice cream. Continue layering in this fashion Ice cream:stout caramel and finish with ice cream on top. Cover with plastic wrap and freeze for several hours or overnight.
6. Serve with extra pretzels and caramel sauce if desired.

Ingredients

• 8.8 oz (250g) mascarpone
• 1 ¼ cups (10.1 fl oz/300ml) full fat milk
• 2.8 oz (80g) sugar
• ½ teaspoon vanilla extract
• 1 teaspoon instant espresso powder
• 2 ½ tbsp (40ml) marsala
• 3 large egg yolks
• 3 savoiardi biscuits lady finger
• 1 stong brewed espresso

Instructions

1. Whisk the egg yolks and sugar together in a large bowl until pale and thick. Put the mascarpone and milk in a saucepan, heat the milk mixture over a low medium heat until it comes to a boil. Remove from the heat, add the vanilla extract and let it sit for 1 minute.
2. Very gradually add the milk to the egg mixture whilst continuously whisking. Once it all fully incorporated transfer the custard liquid back into the saucepan on a low heat. Add the espresso powder and whisk until dissolved.
3. Stir the custard for 5-10 minutes until it has thickened enough to coat the back of a wooden spoon. Remove from the heat, add the marsala, stir then set aside to cool.
4. Pour the ice cream into your ice cream machine.
5. Dip each side if the savoiardi biscuits into the espresso for a second and place on a chopping board. Cut into small cubes, set aside.
6. When the ice cream has thickened and almost ready (usually after around 10 minutes) add the savoiardi biscuits a little at a time. Once ready, transfer to a freezer proof tub and freeze until ready to serve.

Une crème glacée avec un soupçon de liqueur de café. Ça doit être bien.

Ingredients

1 ¼ cups (300 milliliters) heavy or double cream, well-chilled
⅔ cup (175 grams) sweetened condensed milk
2 tablespoons instant espresso powder
2 tablespoons espresso liqueur

Instructions

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture.
2. Fill two 500-milliliter or two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.