Espresso Ice Cream

Instructions

1. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, fine sea salt, vanilla bean seeds, and the scraped pod. Warm over medium heat until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Slowly ladle about 1 cup of the hot cream mixture into the yolks while constantly whisking to temper the eggs.
4. Pour the tempered yolks back into the saucepan with the remaining cream mixture and cook over medium-low heat, stirring constantly with a wooden spoon or heat-proof spatula, until the custard thickens and coats the back of the spoon, reaching 170°F to 175°F (77°C to 79°C). Do not boil.
5. Remove from heat and discard the vanilla bean pod. Stir in the freshly brewed espresso.
6. Strain the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits and ensure smoothness.
7. Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until completely cold.
8. Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20-30 minutes.
9. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours to firm up before serving.