Main Ingredients

Whipping Cream : 1 cup

Milk

: 1 cup

Egg Yolks : 4 pcs

Espresso : 60 ml

Fine Sugar : 1/4 cup

Supplementary Ingredients

Special Steps

Step 1

1. Boil the espresso. Set aside to cool.

Step 2

2. Heat milk and whipping cream over low heat until it comes to a boil.

Step 3

3. Mix the coffee with the egg yolks and sugar.

Step 4

4. Add 3 to 2 and heat over medium heat, stirring constantly with a wooden spoon, until the liquid comes to a boil, a bit like cooking buttermilk sauce, and you can feel the liquid thickening and becoming sticky.

Step 5

5. Chill the ice cream mixture in ice water and place in the freezer until the surface begins to freeze. Remove the container, use an electric mixer to stir the ice cream mixture, stirring for a few moments until there is no ice to put back in the freezer to continue to freeze, during which time every half an hour to take out and stir once, so that the total **** stirred on the 4 times you can get a more delicate taste of ice cream.