Cafe con Leche Ice Cream
Yield: (8) 1/2 cup servings
1 cup brewed espresso
2/3 cup sugar
1/8 teaspoon fine sea salt
1 cup heavy cream
5 egg yolks
1 cup half and half or 1/2 cup heavy cream plus 1/2 cup whole milk
1/2 teaspoon vanilla
Pour
the hot espresso over the sugar and salt in a sauce pan over medium
heat. Stir to dissolve the sugar. Add the cream and stir again. Lightly
whisk the egg yolks and slowly pour them into the espresso mixture,
whisking constantly.
Stir constantly while warming the
mixture over medium heat. Continue stirring until the mixture thickens
slightly and coats the back of a spoon, this should take about 10
minutes. Combine the half and half and vanilla in a medium size glass
bowl and pour the warm mixture into the cream. Stir to combine and then
place in the refrigerator.
Chill for at least 6 hours,
preferably overnight, before freezing according to your ice cream
maker's directions. Serve immediately for soft-serve ice cream or store
in an airtight container and freeze for a couple of hours for a firmer
ice cream. Enjoy!
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