Ingredients
Scale
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup sugar (plus 1/4 cup)
- 4 egg yolks
- 4 shots espresso
Instructions
- In a saucepan combine the milk, cream, and 1/3 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip, the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. (If your mixture curdles, just use an immersion blender, food processor, or blender to blend it back together. It will be fine.)
- Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the espresso. Chill mixture completely before pouring into an ice cream maker and follow the manufacturer’s instructions to freeze.
Keywords: ice cream, gelato, dessert, espresso, coffee, chocolate, no bake