The definitive emergency, ingredients on standby, easy pick-me-up, when we need to 'flip the switch' with one too many consecutive afternoons of our gloomy outdoors. Yes, I'm talking about Wednesday! My Espresso Sherbet saved us from full undeniable derailment later that evening — so much so I was ready for another 8 hours after 8 hours in the hot seat ::softly whispering::, the next day. Light, refreshing, and the perfect lifter upper. No nap needed. This is true. ☕ Hello December! And hello Viva Magenta! #zest-for-life :) Recipe after the jump...
Rest in peace ♫ Christine McVie...
Ingredients | (Serves 3)
1 cup granulated sugar
7 tablespoons high-quality espresso powder
pinch of fine sea salt
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3 cups whole milk
1 teaspoon pure vanilla extract
1/2 cup heavy cream
1 tablespoon coffee liqueur
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To a medium-sized bowl, add the sugar, espresso powder and sea salt. Gently whisk to combine and set aside.
On low heat, warm the whole milk in a large enough saucepan and whisk in the espresso dry mix (above) in thirds.
Once fully blended in, up the heat to medium-low whisking frequently for 8 minutes.
Remove from the heat and stir in the vanilla extract and heavy cream.
Chill well in the refrigerator.
Add the liqueur, stir, and then freeze in an ice cream maker following the manufacturer's directions.
Enjoy in freezer-frosted glasses with a tall spoon. ~xx
