CAFE LA LLAVE ESPRESSO ICE CREAM

Ingredients

• 2 cups Heavy Cream
• 1 cup Milk
• 1/4 tsp Salt
• 1/2 cup Sugar
• 5 Egg Yolks
• 1/2 tsp Vanilla Extract
• 3 shots Cafe La Llave

Directions

1. Step 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. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.
2. Step 2: 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).
3. Step 3: In a separate bowl, whisk the egg yolks.
4. Step 4: Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking. Do this carefully to temper the eggs. (You’re not cooking them.)
5. Step 5: Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.
6. Step 6: Remove the pan from the heat, then add the vanilla extract and espresso.
7. Step 7: you can use any ice cream maker. It doesn’t have to be fancy.
8. Step 8: Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream. I think about 3 shots is ideal.
9. Step 9: This recipe will yield about 1 quart of ice cream.
10. Step 10: Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome