Coffee Ice Cream

1. 1

   To Make the Coffee Ice Cream:

2. 2

   Put the egg yolks in a large heatproof bowl and set aside.

3. 3

   In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder.

4. 4

   Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.

5. 5

   Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly.

6. 6

   Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream mixture.

7. 7

   Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the hack of a spoon (about 175 degrees on an instant-read thermometer).

8. 8

   Remove from heat and strain the mixture through a fine-mesh sieve into a bowl.

9. 9

   Whisk in the Kahlua, and let mixture cool to room temperature.

10. 10

    Press a piece of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.

11. 11

    Refrigerate for 4 hours.

12. 12

    Pour into an ice cream machine and freeze, following the manufacturers directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.