Espresso Ice Cream
2 to 4
decaffeinated or regular espresso
(¼ to ½ cup)
In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
In a separate bowl, whisk the egg yolks.
Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
Remove the pan from the heat, then add the vanilla extract and espresso.
Pour the ice cream base through a fine mesh strainer and chill completely.
Spin in an ice cream maker according to the manufacturer's instructions.
Use between 2 and 4 shots of espresso depending on how strong you like the coffee flavor in the ice cream.
This recipe will yield about 1 quart of ice cream.
Recipe from SaltPepperSkillet.com