Pocket Chef
Sign in
CAFE LA LLAVE ESPRESSO ICE CREAM

CAFE LA LLAVE ESPRESSO ICE CREAM

102 min · Serves 4 · By TheMealDB Import

Sign in to save
  • Dessert

Dessert

Adapted from mybigfatcubanfamily.com

Ingredients

For 4 servings

  • 2 cupsHeavy Cream
  • 1 cupMilk
  • ¼ tspSalt
  • ½ cupSugar
  • 5 Egg Yolks
  • ½ tspVanilla Extract
  • 3 shotsCafe La Llave

Method

Prep 16 min · Cook 86 min

  1. 1A note about the espresso: I like using the fine ground espresso brick and making the coffee in a regular moka pot, but you can certainly also use the Nespresso style capsules if you have that type of espresso maker. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.
  2. 2In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (this should take about 4 to 5 minutes).
  3. 3In a separate bowl, whisk the egg yolks.
  4. 4Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking. Do this carefully to temper the eggs. (You’re not cooking them.)
  5. 5Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.
  6. 6Remove the pan from the heat, then add the vanilla extract and espresso.
  7. 7you can use any ice cream maker. It doesn’t have to be fancy.
  8. 8Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream. I think about 3 shots is ideal.
  9. 9This recipe will yield about 1 quart of ice cream.
  10. 10Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome