CAFE LA LLAVE ESPRESSO ICE CREAM

Prepare

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.

Steps

1. 🔥The ice cream flavor holds either way.

Prepare

1. 🧂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).
2. 🍳In a separate bowl, whisk the egg yolks.
3. 🫇Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking.

Steps

1. 🍳Do this carefully to temper the eggs.

Cook

1. 🫇(You’re not cooking them.)

Prepare

1. 🍽️Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

Steps

1. 🌿Remove the pan from the heat, then add the vanilla extract and espresso.
2. ✨you can use any ice cream maker.
3. 🥄It doesn’t have to be fancy.
4. 🔥Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream.
5. 🧂I think about 3 shots is ideal.
6. 🍳This recipe will yield about 1 quart of ice cream.

Serve

1. ✨Please sit back and enjoy your espresso ice cream.

Steps

1. 🥄Also, stay cool.
2. 🔥You’re welcome