The image is a recipe from Ina Garten's "Barefoot Contessa" for Espresso Ice Cream, adapted from a similar recipe. It instructs to make 1 quart of the ice cream, using 3 cups of half-and-half, 6 extra-large egg yolks, 2/3 cup sugar, and 1 tablespoon of ground espresso coffee beans, not instant espresso. The recipe also includes a step-by-step guide on how to make the ice cream.