Espresso Ice Cream

By chelyc13

Ingredients

• 1 3/4 cups heavy cream
• 1 1/2 cups whole milk
• 2 tablespoons ground espresso
• 4 large egg yolks
• 1/2 cup plus 2 tablespoons sugar
• 1/4 teaspoon salt

Preparation

Step 1

In a heavy saucepan, combine the cream, milk, and espresso. Warm over medium high heat, stirring occasionally, until the mixture barely comes to a simmer, about 5 minutes.

Meanwhile, in a heatproof bowl, combine the egg yolks, sugar, and salt. Whisk vigorously until the mixture lightens in color and doubles in volume, about 2 minutes.

Remove the cream mixture from the heat. Whisking constantly, slowly pour about 1 cup of the warm cream mixture into the egg mixture and whisk until smooth. Pour the resulting egg-cream mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the back of the spoon, 1-2 minutes. Do not let it boil.

Meanwhile, set up an ice bath in a large bowl and nest a smaller heatproof bowl inside. Pour the warm custard through a fine mesh sieve into the smaller bowl; stir occasionally until cool. Remove the bowl from the ice bath and cover with plastic wrap. Refrigerate until very cold, at least 4 hour or up to 3 days. Pour the cold custard into an ice cream maker and churn according to the manufacturer's instructions. Spoon the ice cream into a freezer safe container and place parchment or waxed paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.