CAFE LA LLAVE ESPRESSO ICE CREAM

Instructions

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

3- The ice cream flavor holds either way.

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- In a separate bowl, whisk the egg yolks.

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

7- Do this carefully to temper the eggs.

8- (You’re not cooking them.

9- ) Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

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

11- you can use any ice cream maker.

12- It doesn’t have to be fancy.

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

14- I think about 3 shots is ideal.

15- This recipe will yield about 1 quart of ice cream.

16- Please sit back and enjoy your espresso ice cream.

17- Also, stay cool.

18- You’re welcome.