Caffè Corretto (“corrected coffee”), essentially espresso spiked with alcohol, is a favorite Italian treat. A shot of freshly brewed espresso is even better, Italians know, with a hit of brandy, grappa or sambuca added to it.
Even better than that? Having it in ice cream form. This treat comes courtesy of Meagan Burke, who ran the now-defunct F&B Department, a blog devoted to alcohol-spiked desserts. It combines espresso-infused heavy cream with cream cheese and sour cream for rich tanginess, plus the usual ice cream ingredients of granulated sugar, whole milk and vanilla extract, finishing it off by swirling in a hefty splash of sambuca, an anise-flavored liqueur.
The result? A sweet, boozy, caffeinated delight that’s even more perfect as an after-dinner indulgence than either the traditional shot of espresso or glass of sambuca.
- 1 1/4 cups heavy cream
- 1/4 cup coarsely ground espresso beans
- 8 ounces cream cheese
- 1/2 cup sour cream
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2-3 tablespoons sambuca
Heat the heavy cream in a saucepan until it begins to simmer.
Remove from heat and add the espresso beans. Let the mixture steep for 5 minutes.
Strain out the espresso beans and let the cream cool to room temperature. You can refrigerate it to speed up the process.
Blend together the espresso-infused cream, cream cheese, sour cream, sugar, milk, vanilla extract and salt until combined, using an immersion blender, handheld mixer or regular blender. Chill for at least 2 hours.
Stir in the sambuca and churn the mixture according to your ice cream maker’s instructions until you reach your desired consistency.
Spread the churned ice cream into a freezer-safe container and freeze it for at least 4 hours before serving.