CAFE LA LLAVE ESPRESSO ICE CREAM

Name: CAFE LA LLAVE ESPRESSO ICE CREAM
Ingredients: 2 cups Heavy Cream; 1 cup Milk; 1/4 tsp Salt; 1/2 cup Sugar; 5 Egg Yolks; 1/2 tsp Vanilla Extract; 3 shots Cafe La Llave

Dessert

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CAFE LA LLAVE ESPRESSO ICE CREAM is a classic for good reason — heavy cream does most of the work, and the method is rewarding enough for a weeknight. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Read through the tips before you start — a couple of small details go a long way with this one.

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CAFE LA LLAVE ESPRESSO ICE CREAM — Dessert recipe — CAFE LA LLAVE ESPRESSO ICE CREAM

Level Hard

Ingredients

2 cup Heavy Cream
1 cup Milk
¼ tsp Salt
½ cup Sugar
5 Egg Yolks
½ tsp Vanilla Extract
3 Shots Cafe La Llave

Method

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

Tips for the best CAFE LA LLAVE ESPRESSO ICE CREAM

Use a kitchen scale for the dry ingredients if you have one — baking is less forgiving than cooking.
Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
This is a 10-step recipe, so set up your workspace in the order the steps use it.

Variations

Swap the egg for silken tofu — keep the cooking time similar and check for doneness.
Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.

Serving ideas

Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.

Storage

Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.

Frequently asked questions

Is this CAFE LA LLAVE ESPRESSO ICE CREAM recipe hard to make?

It is rated hard: 7 ingredients and 10 steps. Follow the order and the tips above and it is very forgiving.

Can I make CAFE LA LLAVE ESPRESSO ICE CREAM ahead of time?

Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.

What can I substitute for heavy cream?

Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.

Recipe data via TheMealDB — source