Café La Llave Espresso Ice Cream

Steps

1. 1
   Step 1:

   Prepare Café La Llave espresso using fine-ground espresso in a regular moka pot, or use Nespresso-style capsules if that is the espresso maker you have. Regular or decaf espresso may be used.

2. 2
   Step 2:

   In a medium saucepan over medium heat, heat the cream, milk, sugar, and salt, whisking to dissolve the sugar, about 4 to 5 minutes.

   4–5 min
3. 3
   Step 3:

   In a separate bowl, whisk the egg yolks.

4. 4
   Step 4:

   Gradually pour about 1 cup of the hot milk mixture into the egg yolks while continually whisking to temper the eggs.

5. 5
   Step 5:

   Add the tempered egg yolk mixture back to the saucepan, whisking until it just comes to a simmer.

6. 6
   Step 6:

   Remove the pan from the heat and stir in the vanilla extract and espresso.

7. 7
   Step 7:

   Use 2 to 4 shots of espresso, regular or decaf, according to how strong you like the coffee flavor; about 3 shots is ideal.

8. 8
   Step 8:

   Use any ice cream maker to freeze the mixture; it does not have to be fancy.

9. 9
   Step 9:

   The recipe yields about 1 quart of ice cream. Serve the espresso ice cream and enjoy.