CAFE LA LLAVE ESPRESSO ICE CREAM

Name: CAFE LA LLAVE ESPRESSO ICE CREAM
Yield: 10
Ingredients: 1 cup Milk; 0.25 teaspoons Salt; 0.5 cups Sugar; 5 Egg Yolks; 0.5 teaspoons Vanilla Extract; 2 cups Double Cream; 3 Cafe La Llave

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Contains allergens

Leche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 10 (estimated)

Nutrition facts

Protein5 %3 g
Carbs21 %13 g
Fat74 %20 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	245 kcal	269 kcal
Protein	3 g	3.3 g
Carbs	13 g	14.3 g
Fat	20 g	22 g

One serving is about 91 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Cuba

Ingredients

240 ml MilkOriginal: 1 cup
0.25 teaspoons Salt
120 ml SugarOriginal: 0.5 cups
5 Egg Yolks
0.5 teaspoons Vanilla Extract
480 ml Double CreamOriginal: 2 cups
3 Cafe La Llave (shots)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

A note about the espresso: I like using the fine ground espresso brick and making the coffee in a regular moka pot, but you can certainly also use the Nespresso style capsules if you have that type of espresso maker. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.
In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (this should take about 4 to 5 minutes).
In a separate bowl, whisk the egg yolks.
Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking. Do this carefully to temper the eggs. (You’re not cooking them.)
Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.
Remove the pan from the heat, then add the vanilla extract and espresso.
you can use any ice cream maker. It doesn’t have to be fancy.
Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream. I think about 3 shots is ideal.
This recipe will yield about 1 quart of ice cream.
Please sit back and enjoy your espresso ice cream. Also, stay cool. You’re welcome