Ingredients

• Heavy cream - 2 cups
• Whole milk - 1 cup
• Sugar - ¾ cup
• Instant espresso powder - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Salt - ¼ teaspoon
• Egg yolks - 4 large

Instructions

1. 1.

   In a medium saucepan, combine heavy cream, whole milk, sugar, espresso powder, and salt. Heat over medium heat until the mixture is hot but not boiling.

2. 2.

   In a separate bowl, whisk the egg yolks until they are pale and creamy.

3. 3.

   Slowly add a ladleful of the hot cream mixture to the egg yolks, whisking constantly to temper the eggs.

4. 4.

   Return the egg mixture to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

5. 5.

   Remove from heat and stir in vanilla extract.

6. 6.

   Allow the mixture to cool to room temperature, then refrigerate until completely chilled.

7. 7.

   Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions.

8. 8.

   Transfer the ice cream to a container and freeze for at least 4 hours or until firm before serving.

Nutritional Facts