Instructions
Step 1. Heat the Milk and Cream:
- In a medium saucepan, combine the milk, heavy cream, and espresso powder (or brewed espresso).
- Heat over medium heat until it’s hot but not boiling—look for steam and tiny bubbles around the edges.
Step 2. Make the Custard:
- In a separate bowl, whisk the egg yolks and sugar until pale and smooth.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent scrambling.
- Pour the mixture back into the saucepan and cook on low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F).
Step 3. Chill the Base:
- Remove from heat and stir in the vanilla extract and a pinch of salt.
- Pour the custard through a fine mesh strainer into a clean bowl to catch any cooked bits.
- Cover and refrigerate for at least 4 hours or until fully chilled.
Step 4. Churn the Ice Cream:
- Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Once it reaches soft-serve consistency, transfer to an airtight container.
Step 5. Freeze & Serve:
- Freeze the churned ice cream for 2–4 hours until firm.
- Scoop and enjoy as is or top with chocolate chips, caramel drizzle, or crushed biscotti!