I also used this same recipe, minus the espresso, to make Vanilla ice cream.
I didn’t have a vanilla bean pod to steep in milk, but learned that 3 teaspoons of GOOD vanilla extract would work. (1 teaspoon vanilla = 1 inch vanilla bean pod)

And it turned out with just the right amount of vanilla-ness. Everyone was pleased with the flavor.

I’m headed to the kitchen now to make another batch of Vanilla, just because I can.

My gf and I followed your recipe and made ice cream for the very first time using my friend’s ice cream maker.

I used my double basket and pulled 1/2 C. of restretto. hehe. :^) Oh man, that layer of crema was incredible. We used half of your receipe. :^)

I have to say it was easy to follow and not as time consuming as my friend’s recipes. In short, it turned out great and we were all mightly impressed.

Thanks for sharing!! Best wishes! :^)

I'm embarrassed to say that I didn't temper the eggs properly, so I got little tiny bits of egg all throughout the mixture. BUT, I strained it through a cheese cloth and ate the delicious semi-solid bits of mistake that gathered! They came together like a tofu-mousse… Delicious. Not what I was going for, of course, but delicious.

The ice cream is wonderful. I'll be making this one again for sure.

You’re right on both counts, the recipe calls for a lot of cream but I never tasted that fatty coating on my tongue. This is simply wonderful espresso ice cream. (Leave out the chocolate chips, they interfered as a texture.)

This was my second attempt to making ice cream, ever. I started with a traditional vanilla base and went from there. Honestly, I’m not sure that I will become an ice cream making expert and try eliminating calories and all that jazz.
I so seldomly eat ice cream, that I hate to mess up a good thing.

Now, if you come across a skinnier version that tastes really and truly delicious- Pass it to me. I’ll try it!