5 large egg yolks
1 cup sugar
1-1/2 cups whole milk
1 Tbsp instant espresso powder dissolved in 1/2 cup hot water
Whisk yolks and sugar in large bowl to blend.
Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan.
Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen)
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