Ah, at last a source for instant espresso powder! This secret ingredient is crucial to punch up the flavor of chocolate desserts. Ever since the Italians invented dark roast espresso, coffee lovers have preferred the rich taste. Now, Kitchen Conservatory sells the instant espresso powder, which quickly dissolves in hot water and is perfect for making tiramisu, brownies, chocolate cake, coffee ice cream, and much more. This voluptuous and silky ice cream is one decadent use for espresso powder:

Chocolate Ice Cream

• 4 cups half-and-half
• 8 egg yolks
• ¼ teaspoon salt
• 1 teaspoon instant espresso powder
• ¼ cup cocoa powder (preferably Valrhona)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 ounce bittersweet chocolate

Heat the cream. Whisk together the yolks, salt, espresso powder, cocoa, and sugar until thick and ribbony. Pour a little of the hot cream into the yolk mixture to temper, whisking constantly. Pour the egg mixture into the saucepan with the cream and cook on medium-high heat until thickened, but do not boil. (The temperature is 180). Remove from heat and whisk in the vanilla and chocolate. Cool. Freeze in an ice cream freezer according to the manufacturer’s instructions.