Ingredients:
- 1/4 cup Kahlua liqueur
- 1/2 cup espresso
- 1 cup sugar
- 5 egg yolks
- 1 cup cream
- 1 cup milk
Preparation:
In a small saucepan, heat the espresso at a low simmer until reduced by about half. In a mixing bowl, beat the sugar and eggs together until thick and pale in color. Heat the cup of milk until simmering, and slowly beat into the egg mixture. Not all at once, or your curdle the eggs.Pour the mix back into the pot, and keep on heating. When it starts to thicken up, remove from heat. Let it cool and put in the fridge until cold.
Add the espresso concentrate and the Kahlua. Whip the cream and fold that into the custard mix. Add this to your ice cream maker and follow its directions.
