Espresso Ice Cream

Ingredients

4 dl whole milk
4 espresso shots
80g sugar
6 egg yolks

Preparation

Bring milk and sugar to a boil in a pan. Add espresso. Add the hot mixture to the egg yolks. Pour the mixture back into the pan and stir until the mixture thickens to a custard consistency. Freeze the custard in a Pacojet beaker for at least 24 hours at -22°C.