Espresso Ice Cream

1. 1

   Combine the cream, espresso, coffee granules, and vanilla in a large pot.

2. 2

   Set a large strainer over the pot and set aside.

3. 3

   Bring the milk and 1/2 cup of the sugar to a boil in a medium pot over medium heat, stirring frequently.

4. 4

   Once at a boil, reduce heat to low.

5. 5

   Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl.

6. 6

   Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously.

7. 7

   Slowly pour the tempered eggs into the pot of hot milk mixture and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil).

8. 8

   Strain the mixture into the pot with the reserved cream, espresso, coffee, granules, and vanilla and stir to incorporate.

9. 9

   Refrigerate until fully cool before following your ice-cream makers manufacturers suggestions for freezing.

* Per serving · 4 servings · Values may vary.

No additional tips available.