CAFE LA LLAVE ESPRESSO ICE CREAM

Name: CAFE LA LLAVE ESPRESSO ICE CREAM
Ingredients: 2 cups Heavy Cream; 1 cup Milk; 1/4 tsp Salt; 1/2 cup Sugar; 5 Egg Yolks; 1/2 tsp Vanilla Extract; 3 shots Cafe La Llave

CAFE LA LLAVE ESPRESSO ICE CREAM is a dessert recipe. It uses 7 ingredients, including heavy cream, milk, salt, sugar, egg yolks, vanilla extract and more. The method is broken into 10 steps with measured ingredients.

Method

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. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.
2
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).
3
In a separate bowl, whisk the egg yolks.
4
Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking. Do this carefully to temper the eggs. (You’re not cooking them.)
5
Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.
6
Remove the pan from the heat, then add the vanilla extract and espresso.
7
you can use any ice cream maker. It doesn’t have to be fancy.
8
Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream. I think about 3 shots is ideal.
9
This recipe will yield about 1 quart of ice cream.
10
Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome