CAFE LA LLAVE ESPRESSO ICE CREAM

• Heavy Cream2 cups
• Milk1 cup
• Salt1/4 tsp
• Sugar1/2 cup
• Egg Yolks5
• Vanilla Extract1/2 tsp
• Cafe La Llave3 shots

Instructions

1. 1

   A note about the espresso: I like using the fine ground espresso brick and making the coffee in a regular moka pot, but you can certainly also use the Nespresso style capsules if you have that type of espresso maker.

2. 2

   FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection.

3. 3

   The ice cream flavor holds either way.

4. 4

   In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (this should take about 4 to 5 minutes).

5. 5

   In a separate bowl, whisk the egg yolks.

6. 6

   Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking.

7. 7

   Do this carefully to temper the eggs. (You’re not cooking them.) Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

8. 8

   Remove the pan from the heat, then add the vanilla extract and espresso.

9. 9

   you can use any ice cream maker.

10. 10

    It doesn’t have to be fancy.

11. 11

    Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream.

12. 12

    I think about 3 shots is ideal.

13. 13

    This recipe will yield about 1 quart of ice cream.

14. 14

    Please sit back and enjoy your espresso ice cream.

15. 15

    Also, stay cool.

16. 16

    You’re welcome