Ingredients

The following ingredients have 4 Servings
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 Tablespoons granulated sugar
  • ⅓ cup fresh mint leaves, (torn)
  • ⅓ cup whole coffee beans*
  • 6 large egg yolks
  • ¼ cup granulated sugar
  • 3 teaspoons instant espresso powder
  • ½ vanilla bean*, (split and insides scraped)

Instruction

  • In a medium pot, bring cream, milk, and 2 Tbsp sugar to a boil. Microwave coffee beans for 30 seconds. Once milk boils, remove from heat. Add warmed coffee beans and torn mint leaves. Stir together. Cover pot and let steep for 45 minutes.
  • Strain liquid mixture and discard coffee beans and mint leaves. Place pot of milk over medium heat and bring to a boil.
  • In a large bowl, whisk together egg yolks and ¼ cup sugar. Once milk begins to boil, lower heat. Temper hot milk mixture into sugar-yolk mixture. Slowly add hot milk into yolk mixture about ¼ cup at a time, whisking to distribute heat. Continue to add milk into the yolks. Once all the milk has been added, transfer everything back into the pot.
  • Continually stir over medium-low heat until mixture reaches nappe consistency, or 180°F on a kitchen thermometer. Let mixture sit at 180-185°F for a few minutes to pasteurize eggs. Remove from heat. Add espresso powder and vanilla. Stir until espresso powder has dissolved.
  • Pour mixture into a plastic wrap lined sheet tray. Spread over the tray and cover with plastic wrap. Let cool in the freezer for 5-10 minutes until mixture has cooled to room temperature. Transfer to an airtight container and let mature in the fridge overnight.
  • Freeze mixture in ice cream maker according to your unit's instructions. Once the volume has increased by half and has reached a soft serve consistency, transfer mixture into a freezer safe container. Let chill in the freezer for at least 2 hours before serving.All images and text © The Little Epicurean