Servings: 4 to 6
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 125 ml espresso
- 765 ml whole milk
- 120 ml egg yolks
- 150 g powdered glucose
- 75 g nonfat dry milk
- 6 g (2 tsp) ice cream stabilizer
- 2 pinches of salt
Preparation
- In a saucepan, bring the milk and espresso to a boil.
- Meanwhile, using a hand mixer, whisk the egg yolks, then add the atomized glucose, milk powder, stabilizer, and salt, and whisk until the egg yolks turn pale.
- Add the pale egg yolks to the hot milk and cook the mixture to 85°C (185°F), stirring constantly with a spatula.
- Strain through a fine-mesh sieve and blend for 1 minute. Quickly chill to 3°C (37°F) and churn the mixture in an ice cream maker.
