Espresso Chip Ice Cream
- 1 3/4 cups heavy cream
- 1 1/2 cups whole milk
- 2 tablespoons ground espresso
- 4 large egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon salt
- 150g/ 5 oz finely grated bittersweet chocolate
- In a heavy saucepan, combine cream, milk and espresso. Warm over medium-high heat, stirring occasionally until mixture barely comes to a simmer, about 5 minutes.
- Meanwhile, in a heatproof bowl, combine egg yolks, sugar and salt. Whisk vigorously until mixture lightens in color and doubles in volume, about 2 minutes.
- Remove cream mixture from heat. Whisking constantly, slowly pour 1 cup of the warm mixture into the eggs; whisk until smooth. Pour this mixture back into the saucepan, whisking constantly, and place over medium heat. Using a wooden spoon, stir until the mixture forms a custard thick enough to coat the spoon, 1-2 minutes. Do not let it boil.
- Set up an ice bath in a large bowl; nest a smaller heatproof bowl inside. Pour warm custard through a fine-mesh sieve into the smaller bowl; stir occasionally until cool. Remove bowl from ice bath, cover with plastic wrap and refrigerate until very cool, at least 4 hours or up to 3 days.
- Pour cold custard into an ice cream maker; churn according to manufacturer's instructions, adding chocolate during the last minute. Spoon the ice cream into a freezer-safe container; place parchment or wax paper directly on the surface. Cover tightly and freeze until firm, at least 2 hours or up to 3 days.