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- 1 ¾ cups whole milk
- 1 ¾ cups heavy cream (35%)
- 2 egg yolks
- 1 cup sugar
- ½ cup brewed espresso
- 1 tbsp vanilla extract
Fill sink with ice water. Combine milk, 1/2 cup of sugar, espresso, and vanilla in a sauce pan and heat on medium until boiling.
In a separate bowl, whisk egg yolks and remaining 1/2 cup of sugar.
Slowly fold in half of the warm milk mixture, pour into a sauce pan, and continue stirring on medium heat until mixture is thick enough to layer the back of your spoon.
With a fine-meshed sieve, sift the mixture into a stainless-steel bowl and place in ice water in sink. Allow to cool. Cover top with plastic wrap and refrigerate for 2 hours.
Freeze in an ice cream maker as per appliance’s instructions. Pour into a sealed container and freeze for a minimum of 2 hours before serving.