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1
In two-quart, heavy-bottomed, nonaluminum saucepan, combine sugar, nonfat dry milk powder, espresso, and salt off heat and stir well.
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2
In small bowl, combine egg yolks with 1/2 cup heavy cream (reserve remainder).
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3
With fork, beat to mix well and add to sugar-espresso mixture; with spoon, beat to combine (mixture will be thick).
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4
In small, heavy-bottomed saucepan combine reserved cream and milk.
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5
Heat over low heat, stirring occasionally, until very hot.
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6
Very gradually, add to espresso-yolk mixture, stirring it constantly.
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7
Place two-quart pot with cream-espresso-yolk mixture over medium heat.
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8
Stirring constantly cook until custard reaches 174 degrees F to 176 degrees F on a candy thermometer.
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9
Immediately remove from heat and stir in vanilla.
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10
Strain through fine strainer into liquid measuring cup or pitcher of at least one-quart capacity.
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11
Cool briefly at room temperature, then chill.
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12
When cold, cover measuring cup or pitcher with a piece of paper towel that doesn't touch the custard, then cover tightly with plastic wrap (if any condensation forms on the inside of the plastic wrap, the paper towel will absorb it before it can drip into the custard).
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13
Chill at least 6 hours or overnight.
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14
To churn have ready the coffee liqueur, chopped malted milk balls, and a freezer container of about one-and-one-half-quart capacity.
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15
Freeze the chilled base in an ice cream freezer according to manufacturer's instructions.
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16
When about 3/4 frozen, add the coffee liqueur, half at a time.
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17
When done, spoon ice cream quickly into the one-and-one-half-quart container.
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18
Add chopped malted milk balls; with large spoon, stir in only until evenly distributed.
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19
WORK FAST!
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20
You don't want the ice cream to melt.
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21
Cover container and freeze immediately.
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22
Serve within three days.
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23
Variation:.
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24
Espresso-Toffee Chunk Ice Cream.
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25
For the malted milk balls, substitute 6 to 8 chocolate covered toffee bars (1.4 ounces each), coarsely chopped.
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26
Make as above.
