Espresso Ice Cream
- 200ml Milk
- 200ml Heavy Cream
- 200ml Sugar
- 100ml Espersso
- 10g Pure Vanilla Extract
- 8 Egg Yolks
- Put all the ingredients into a saucepan (expect egg yolks), Bring to a medium heat
- Wish the egg yolk and add 50g of sugar.
- Add the egg yolk in to the saucepan with the milk mixture, whisk together under the low heat until thick enough to coat the back of a spoon.
Strain through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally.
Press plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.
Freeze in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.