1 - 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.

2 - FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection.

3 - The ice cream flavor holds either way.

4 - 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).

5 - In a separate bowl, whisk the egg yolks.

6 - Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking.

7 - Do this carefully to temper the eggs.

8 - (You’re not cooking them.

9 - ) Add the tempered egg yolk mix back into the pan while whisking until it just comes to a simmer.

10 - Remove the pan from the heat, then add the vanilla extract and espresso.

11 - you can use any ice cream maker.

12 - It doesn’t have to be fancy.

13 - Use between 2 and 4 shots of espresso (regular or decaf) depending on how strong you like the coffee flavor in the ice cream.

14 - I think about 3 shots is ideal.

15 - This recipe will yield about 1 quart of ice cream.

16 - Please sit back and enjoy your espresso ice cream.

17 - Also, stay cool.

18 - You’re welcome.