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Cuban Espresso Ice Cream

Name: Cuban Espresso Ice Cream
Total time: 300 min
Yield: 6 servings
Cuisine: Cuba
Ingredients: 480ml double cream; 240ml whole milk; 1/4 tsp fine salt; 100g caster or granulated sugar; 5 large egg yolks; 1/2 tsp vanilla extract; 3 shots strong freshly brewed espresso

Rich, silky custard ice cream infused with robust, punchy Cuban espresso shots.

300 min serves 6 Medium

Ingredients

480ml double cream600ml

240ml whole milk1L

1/4 tsp fine salt750g

100g caster or granulated sugar1kg

5 large egg yolks6 pack

1/2 tsp vanilla extract38ml

3 shots strong freshly brewed espresso250g

Method

A 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.
In 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).
In a separate bowl, whisk the egg yolks.
Gradually 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.)
Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.
Remove the pan from the heat, then add the vanilla extract and espresso.
you can use any ice cream maker. It doesn’t have to be fancy.
Use 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.
This recipe will yield about 1 quart of ice cream.
Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome

Cost to cook

serves 6 · I have the cupboard staples

Live supermarket prices, as of 3 Oct. Full-pack shop cost · about £6.00 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£10.44 est. · serves 6

Method

A 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.

In 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).

In a separate bowl, whisk the egg yolks.

Gradually 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.)

Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

Remove the pan from the heat, then add the vanilla extract and espresso.

you can use any ice cream maker. It doesn’t have to be fancy.

Use 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.

This recipe will yield about 1 quart of ice cream.

Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome