I love to make this ice cream into an ice cream sandwich using home made ginger cookies! Enjoy!
2 1/2 cups heavy cream 1/2 cup whole milk 1/3 cup white sugar 1/3 cup brown sugar 1/8 teaspoon fine sea salt 6 large egg yolks 1 tablespoon of espresso powder 1 teaspoon vanilla extract In a small heavy bottomed pot, simmer heavy cream, milk, sugars and salt until sugar completely dissolves. Turn off the heat. Add in espresso powder and vanilla and mix until combined. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a cup of the hot cream into the yolks, then carefully whisk the yolk mixture back into the pot with the cream. Return pot to low heat and gently cook until the mixture is thick enough to coat the back of a spoon. Cool mixture, cover and chill at least 4 hours or overnight. Churn in an ice cream machine and enjoy.