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Iced Espresso Floats With White Chocolate Ice Cream

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“If you can find White Chocolate ice cream in the market you won't need to make it. The cook time is freeze time.”
READY IN:
5hrs 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. TO MAKE THE GELATO:
  2. In a bowl, whisk together the egg yolks
  3. 1/4 cup of the sugar and the salt.
  4. Cook the milk, cream, and remaining 1/4 cup sugar in a heavy saucepan over medium heat,
  5. stirring occasionally, until almost simmering.
  6. Slowly pour the milk and cream into the egg-and-sugar mixture, whisking as you pour.
  7. Strain the custard into a clean bowl and cool over an ice bath until room temperature.
  8. Refrigerate the custard for at least 4 hours or up to overnight.
  9. Churn in an ice cream machine according to the manufacturer's instructions.
  10. Freeze until scoopable, about 4 hours, depending on your freezer.
  11. TO SERVE:
  12. Mix together the espresso and superfine sugar in a large pitcher.
  13. Fill 6 tall glasses two-thirds full of cold espresso.
  14. Place a big scoop of white chocolate ice cream in each glass.
  15. Serve immediately, with a long spoon and a straw.
  16. IN ADVANCE:.
  17. The espresso should be made the same day the float is served and chilled.

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