Espresso Ice Cream


5 egg yolks
3/4 cup sugar
2 cups heavy cream
1 cup milk (I used 2% reduced fat)
1 T instant espresso (I used Medaglia d'Oro)
1 tsp pure vanilla extract

In a medium bowl, whisk together the egg yolks and sugar.

In a medium sauce pan over medium heat, whisk together the heavy cream and milk.  Bring to a simmer, then whisk in the instant espresso until it is dissolved.  

While whisking the egg yolks/sugar mixture, slowly pour in 1 cup of the hot cream mixture.  This will temper the eggs.  Pour the eggs into the sauce pan and reduce heat to low. Whisk constantly until thickened, about 5 minutes.  Do not let the mixture boil.

Rinse out the bowl from earlier.  Place in a larger bowl filled 1/4 of the way full with ice and water (ice bath).  Pour the thickened custard through a fine mesh strainer into the cleaned bowl.  Whisk until cooled to room temperature.  Stir in the vanilla extract.

Place in the refrigerator until well chilled.  When ready to make, pour into your frozen ice cream canister and freeze according to manufacturer's directions.  It took about 25 minutes in my ice cream maker. 

This would be really good served with chocolate covered espresso beans or shaved dark chocolate.  Enjoy!