Espresso Ice Cream

Homemade coffee ice cream is the perfect ending to a summer meal.

2 cups whole milk
2 cups heavy cream
1 cup sugar
½ cup brewed espresso
1 Tbsp. pure vanilla extract
8 large egg yolks

Prepare an ice-water bath. Combine milk, cream, ½ cup sugar, the espresso, and vanilla in a saucepan. Bring to a simmer over medium heat.

Meanwhile, whisk together egg yolks and remaining ½ cup sugar in a bowl.

Gradually whisk half the hot milk mixture into the egg-yolk mixture. Pour egg-yolk mixture into saucepan, and whisk. Cook over medium heat, stirring constantly, until thick enough to coat the back of a spoon.

Pour through a fine sieve into a heatproof bowl set in ice-water bath. Let cool, stirring occasionally. Place plastic wrap on surface of custard to prevent a skin from forming, and refrigerate 2 hours.

Freeze in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container, and freeze for at least 1 hour before serving.

Makes 6 cups.