CAFE LA LLAVE ESPRESSO ICE CREAM

1. 1

   A note about the espresso: I like using the fine ground espresso brick and making the coffee in a regular moka pot, but you can certainly also use the Nespresso style capsules if you have that type of espresso maker. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.

2. 2

   In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (this should take about 4 to 5 minutes).

   4–5 minutes
3. 3

   In a separate bowl, whisk the egg yolks.

4. 4

   Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking. Do this carefully to temper the eggs. (You’re not cooking them.)

5. 5

   Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

6. 6

   Remove the pan from the heat, then add the vanilla extract and espresso.

7. 7

   you can use any ice cream maker. It doesn’t have to be fancy.

8. 8

   Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream. I think about 3 shots is ideal.

9. 9

   This recipe will yield about 1 quart of ice cream.

10. 10

    Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome

Tip: press Space to mark the active step done · J / K to move between steps