CAFE LA LLAVE ESPRESSO ICE CREAM

5 steps · 55 min total

1. 01

   Heat Cream Mixture

   In a medium saucepan, combine the 2 cups heavy cream, 1 cup milk, 1/2 cup sugar, and 1/4 teaspoon salt. Heat over medium heat, whisking constantly until the sugar dissolves, about 4 to 5 minutes.
2. 02

   Whisk Egg Yolks

   Meanwhile, in a separate bowl, whisk the 5 egg yolks until smooth.
3. 03

   Temper Egg Yolks

   Gradually pour about 1 cup of the hot milk mixture into the whisked egg yolks, whisking continuously. This slowly brings the eggs up to temperature without scrambling them.
4. 04

   Cook Custard Base

   Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Continue whisking over medium heat until the mixture just comes to a simmer and thickens slightly, enough to coat the back of a spoon.
5. 05

   Add Flavorings

   Remove the pan from the heat. Stir in the 1/2 teaspoon vanilla extract and 3 shots of espresso. You can adjust the espresso to between 2 and 4 shots, depending on your preference for coffee strength.