Helado de espresso

Ingredientes

• 2 cups heavy cream
• 1 cup whole milk
• 1/2 cup sugar
• 1/4 tsp salt
• 5 egg yolks
• 1/2 teaspoon vanilla extract
• 2 to 4 shots decaffeinated or regular espresso ((1/4 to 1/2 cup))

Preparación

1. 1

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

2. 2

   In a separate bowl, whisk the egg yolks.

3. 3

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

4. 4

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

5. 5

   Remove the pan from the heat, then add the vanilla extract and espresso.

6. 6

   Pour the ice cream base through a fine mesh strainer and chill completely.

7. 7

   Spin in an ice cream maker according to the manufacturer's instructions.