How To Make A Espresso Ice Cream

1. http://www.browneyedbaker.com/2010/02/23/espresso-ice-cream/ How To Make A Espresso Ice Cream By: Matilda Lim Class: 4/3 Date: 28th January 2013 Yield: Makes about 1 quart Prep Time: 20 minutes (active) 8 hours 30 minutes (inactive) Total Time: 9 hours

2. Ingredients • 1½ cups whole milk • ¾ cup granulated sugar • 1½ cups whole bold-roast coffee beans • Pinch of salt • 1½ cups heavy cream • 5 large egg yolks • ¼ teaspoon vanilla extract • ¼ teaspoon finely ground Espresso

3. Instructions: • Warm the milk, sugar, whole coffee beans, salt, and ½ cup of the cream in a medium saucepan. Once the mixture is warm, cover, remove from the heat, and let it steep at room temperature for 1 hour. • Rewarmthe coffee-infused milk mixture. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top. In a separate medium bowl, whisk together the egg yolks. Slowly pour the coffee mixture into the egg yolks, whisking constantly, then scrape the egg yolks back into the saucepan. • Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (and registers 170 degrees F on an instant-read thermometer). Pour the custard through the strainer and stir it into the cream. Press on the coffee beans in the strainer to extract as much of the coffee flavour as possible, then discard the beans. Mix in the vanilla and the finely ground espresso and stir until cool over an ice bath. • Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions. - (Adapted from The Perfect Scoop by David Lebovitz)

4. Enjoy The Ice Cream!