Espresso Ice Cream

Yields: About 1 quart Prep time: 20 minutes Cook time: 15 minutes Chill time: 4 hours or overnight Ingredients: 1 cup whole milk 1 cup heavy cream ¾ cup granulated sugar Pinch of salt 4 large egg yolks ¼ cup strong brewed espresso (cooled) 1 teaspoon vanilla extract (optional) Instructions: Warm the base: In a medium saucepan, combine the milk, heavy cream, sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is warm but not boiling. Temper the yolks: In a separate bowl, whisk together the egg yolks. Gradually pour about ½ cup of the warm milk mixture into the yolks, whisking constantly to temper them. This prevents the yolks from scrambling. Cook the custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium-low heat, stirring constantly, until the custard thickens slightly and coats the back of a spoon. Do not let it boil. The custard should reach about 170-175°F (77-80°C). Strain and chill: Remove the custard from the heat and strain it through a fine-mesh sieve into a bowl to remove any cooked egg bits. Stir in the cooled espresso and vanilla extract (if using). Chill thoroughly: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours, or preferably overnight. Churn the ice cream: Pour the chilled custard into an ice cream maker and churn according to the manufacturer's instructions. Freeze: Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving. Tips and Variations: For a richer flavor, use heavy cream instead of whole milk. Add a tablespoon of Kahlua or other coffee liqueur for extra flavor. For a mocha version, add 2 tablespoons of cocoa powder to the milk mixture. Serve with chocolate sauce, whipped cream, or a sprinkle of cocoa powder. Enjoy your homemade espresso ice cream! Read More

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