Caffè Espresso

Ingredients

• 01500ml whole milk
• 02200ml heavy cream
• 03100ml strong espresso, cooled
• 04150g caster sugar
• 053 egg yolks
• 061 tsp coffee extract

Method

1. 1

   Brew a very strong espresso and allow to cool completely.

2. 2

   Whisk egg yolks with sugar until light.

3. 3

   Heat milk and cream, then temper into the yolk mixture.

4. 4

   Cook over low heat until thickened. Remove from heat.

5. 5

   Stir in espresso and coffee extract. Strain and chill.

6. 6

   Churn for 25 minutes, then freeze for 2 hours.