Espresso ice cream

Espresso ice cream

FOR 600 GR. 45 minutes
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INGREDIENTS

For the espresso ice cream

  • 300 gr. milk
  • 200 gr. cream
  • 3 espresso capsules
  • 90 gr. sugar
  • 90 gr. egg yolks
  • 1 egg

DIRECTIONS

For the espresso ice cream

Place milk, cream and espresso in a pot to just before boiling point. Allow mixture to cool and place in the fridge for 12 hours. Strain coffee mixture and heat in a pot to just before boiling point. In a bowl, mix the egg, egg yolks and sugar and gradually add the cream mixture. Return mixture to the pot and cook over a low heat, stirring with a spatula, until the mixture reaches 82°C. Remove from heat and strain through a fine sieve. Allow the espresso mixture to cool and place in an ice-cream maker. Continue according to the manufacturer’s instructions.

For the espresso ice cream

  • 300 gr. milk
  • 200 gr. cream
  • 3 espresso capsules
  • 90 gr. sugar
  • 90 gr. egg yolks
  • 1 egg

For the espresso ice cream

Place milk, cream and espresso in a pot to just before boiling point. Allow mixture to cool and place in the fridge for 12 hours. Strain coffee mixture and heat in a pot to just before boiling point. In a bowl, mix the egg, egg yolks and sugar and gradually add the cream mixture. Return mixture to the pot and cook over a low heat, stirring with a spatula, until the mixture reaches 82°C. Remove from heat and strain through a fine sieve. Allow the espresso mixture to cool and place in an ice-cream maker. Continue according to the manufacturer’s instructions.

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@Yiannis Lucacos

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