Dessert
CAFE LA LLAVE ESPRESSO ICE CREAM
This recipe builds a rich, coffee-infused custard base from heavy cream, milk, sugar, and egg yolks. The mixture is gently cooked until it thickens, then finished with vanilla and espresso. It's a versatile base that can be chilled and enjoyed as a simple cream, or used as the foundation for a churned ice cream if you have an ice cream maker.
Method
5 steps · 55 min total
- 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. - 02
Whisk Egg Yolks
Meanwhile, in a separate bowl, whisk the 5 egg yolks until smooth.
