Coffee Ice Cream

Ingredients:

3 cups half and half

6 egg yolks

1 cup sugar

Pinch of salt

2 Tbs. espresso powder

1 tsp vanilla extract

Preparation:

In a saucepan over medium heat, warm half and half until steam begins to rise from surface, 4-5 minutes. In a heatproof mixing bowl, whisk together egg yolks, sugar and salt until blended. Gradually add hot half and half, whisking constantly until fully incorporated. Transfer to a clean saucepan, set over medium-low heat and cook, stirring constantly with a wooden spoon or spatula, until custard thickens and a finger drawn across the back of the spoon leaves a path (8-10 minutes). Pour custard through a fine-mesh sieve set over a clean bowl. Stir in espresso powder and vanilla until smooth. Chill in refrigerator, stirring occasionally, about 1 hour. Freeze in ice cream freezer according to manufacturer’s instructions.

History:

Recipe comes from a Williams-Sanoma cookware catalog.

This was my Shogun backup team making sure I wasn’t pulled
overboard again as had happened previously.