Espresso Coffee Ice Cream

If we had to pick our favourite ice cream, it will have to be vanilla bean or Espresso Coffee. You can't help but fall in love with the coffee and kahlua combination.

Definitely an adult dessert, not recommended for children.

Makes about 1 Litre

Ingredients
375ml low fat milk (light blue top)
100g sugar
1-2 vanilla bean
2 eggs
250 ml cream
1 shot Espresso
pinch salt
3-4 Tbsp Kahlua coffee liqueur

25g Cadbury chocolate, chopped



Method
1. Pour milk and sugar into a saucepan. Using a sharp knife, split the vanilla beans in half lengthways. Scrape out the seeds and add the pod and seeds into the milk. Heat on medium-low to a simmer point (do not allow to simmer).

2. In another container whisk the eggs. Gently whisk the hot milk into the egg mixture to temper it.

3. Return the entire mixture, half the cream, Espresso and salt into the saucepan and heat on medium-low heat until custard consistency stirring all the time (5-10 minutes).

4. Remove custard from the heat. Lightly whip the remaining cream and add to the custard.

5. Add Kahlua. Stir well to combine. Strain for a smoother ice cream (optional).

6. Cover the top of the mix with a clingwrap to prevent a skin from forming.

7. Refrigerate overnight to let the flavour develop.

8. Remove vanilla beans. Churn in ice cream machine and add some of the choc chunks. Spoon mixture into an airtight container, sprinkle the rest of chopped chocolate on top. Freeze for several hours.

9. Leave at room temperature for 5-10 minutes before serving.


Note
1. The vanilla bean can be substituted with 1 tsp vanilla extract.
2. The texture of the ice cream will always be the best on the day it is made.
3. Add more sugar if you have a sweet tooth.

Tip
The ice cream will be softer if kept as near the top of the chest freezer as you can.