ADVERTISEMENT
In a saucepan over medium heat 🔥, combine heavy cream, milk, sugar, and salt. Stir until the sugar dissolves and the mixture is warm. In a separate bowl, whisk the egg yolks 🥄. Slowly pour some of the warm mixture into the yolks, whisking constantly to temper them. Pour the tempered yolks back into the saucepan and cook over low heat, stirring, until thick enough to coat the back of a spoon (about 5 minutes) ⏳. Remove from heat and stir in the espresso powder (or cooled brewed coffee) ☕ and vanilla extract 🌿. Strain the mixture through a fine mesh sieve, then cover and refrigerate for at least 4 hours or overnight ❄️.
Churn in an ice cream maker according to the manufacturer’s instructions. If adding mix-ins, fold them in at the end 🍫🍯. Transfer to a container and freeze for at least 3 hours before serving 🍦.
✨ Smooth, creamy, and packed with bold coffee flavor – an irresistible frozen indulgence! ☕🍦
ADVERTISEMENT
