Coffee Ice Cream With Chocolate Covered Espresso Beans

1. 1

   In a sauce pan, combine the cream, milk, coffee, sugar and salt until it is steaming hot and the sugar has melted into the cream mixture.

2. 2

   Meanwhile, whisk the egg yolks until fluffy in a large bowl. While whisking, pour in a little bit of the hot cream at a time, tempering the eggs.

3. 3

   When it's well combined, return it to the sauce pan.

4. 4

   Heat the custard over medium heat while stirring. When the custard coats the back of a spoon, remove it from the heat.

5. 5

   Pour the hot custard through a fine sieve and into a bowl. Refrigerate at least two hours and up to overnight.

6. 6

   When the custard is chilled, make the ice cream according to the maufactururers instructions.

7. 7

   Roughly chop the espresso beans.

8. 8

   When the ice cream is halfway through the churning process, add the chopped espresso beans.

9. 9

   Scoop the ice cream into a container.

10. 10

    Freeze for at least 4 hours.

11. 11

    Scoop and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.