CAFE LA LLAVE ESPRESSO ICE CREAM
A Cuba dessert. Ready in about 22 minutes. Difficulty: medium.
- 17 minPrep (about)
- 5 minCook (about)
- 22 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 2 cups heavy cream
- 1 cup milk
- ½ cup sugar
- 5 egg yolks
- 3 shots cafe la llave
Spices & seasonings (2): salt, vanilla extract
- ¼ tsp salt
- ½ tsp vanilla extract
How to make it
Steps in our own plain words.
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The ice cream flavor holds either way.
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Heat the salt, sugar, milk and cream over medium heat in a medium pot.
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Whisking to dissolve your sugar (this should take around 4 to 5 minutes).
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Whisk the egg yolks in a separate bowl.
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Gradually pour around 1 cup of the hot milk mix in the egg yolk bowl, while continually whisking.
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Do this to temper the eggs.
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Add the tempered egg yolk mix back in the pan while whisking until it comes to a simmer.
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Remove the pan from the heat.
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Add the vanilla extract and espresso.
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Use any ice cream maker.
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It doesn’t have to be fancy.
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Use between 2 plus 4 shots of espresso depending on how strong you like your coffee flavor in the ice cream.
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I think about 3 shots is ideal.
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This recipe will yield around 1 quart of ice cream.
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Please sit back.
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Also, stay cool.
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You’re welcome.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.