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dessert

CAFE LA LLAVE ESPRESSO ICE CREAM

total
0 min
effort
Easy
serves
4
ratings
New
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Ingredients

Serves 4
  • Heavy Cream2 cups
  • Milk1 cup
  • Salt¼ tsp
  • Sugar½ cup
  • Egg Yolks5
  • Vanilla Extract½ tsp
  • Cafe La Llave3
The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

10 steps · 0 min
  1. 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. FULL DISCLOSURE: I personally prefer the decaf espresso, which the Cafe La Llave brand makes to perfection. The ice cream flavor holds either way.
  2. 2
    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).
  3. 3
    In a separate bowl, whisk the egg yolks.
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