ESPRESSO ICE CREAM

Espresso Ice Cream image

Yield Makes 2 quarts

Number Of Ingredients 7

3 1/2 cups heavy cream
1/4 cup (2 ounces) brewed espresso
1/3 cup instant coffee granules or 3 tablespoons instant espresso powder
1/2 teaspoon pure vanilla extract
2 cups whole milk
1 cup sugar
8 large egg yolks

Steps:

Combine the cream, espresso, coffee granules, and vanilla in a large pot. Set a large strainer over the pot and set aside.
Bring the milk and 1/2 cup of the sugar to a boil in a medium pot over medium heat, stirring frequently. Once at a boil, reduce heat to low.
Whisk the egg yolks with the remaining 1/2 cup sugar in a large bowl. Temper the yolks by slowly drizzling 1 cup of the hot milk mixture into the bowl while whisking vigorously. Slowly pour the tempered eggs into the pot of hot milk mixture and continue to cook, mixing constantly, until the mixture begins to thicken, coats the back of a metal spoon, and reaches 170°F on an instant-read thermometer (note that the mixture can easily overcook and curdle, so be sure not to bring the mixture to a boil). Strain the mixture into the pot with the reserved cream, espresso, coffee, granules, and vanilla and stir to incorporate.
Refrigerate until fully cool before following your ice-cream maker's manufacturer's suggestions for freezing.