Coffee Ice Cream

Coffee Ice Cream

• • 2 cups heavy whipping cream

  • 1 1/2 cups whole milk

  • 3 tablespoons espresso powder

  • 1/2 cup light brown sugar

  • 6 egg yolks

  • 1 teaspoon vanilla

  • 1 tablespoon vodka or coffee liqueur

In a saucepan, whisk together the cream, milk and espresso powder. Gently warm over medium heat, just until the cream simmers around the edges but is not boiling. In a separate bowl, whisk together the sugar and egg yolks. Ladle a cup of the hot cream into the sugar/egg yolks and whisk to temper the eggs; scrape the mixture back into the saucepan.

Cook the custard over medium heat, whisking constantly, until thickened enough to coat the back of a spoon, about 5-7 minutes. Remove from the heat and whisk in the vanilla and liqueur. Pour through a mesh strainer into a bowl to remove any bits of cooked egg. Cover with plastic wrap resting right against the surface of the custard; refrigerate overnight.

Churn the custard according to the manufacturer's instructions of your ice cream maker, then transfer to a container and freeze until firm, about 4-6 hours.

Yields about 2 quarts.

Recipe from Curly Girl Kitchen