Skill required: Ice cream lover
4 large egg yolks
1/2 cup sugar
2 cups half & half
1 vanilla bean split and seeded
2 teaspoons instant espresso powder
1. Heat half and half in a medium saucepan with vanilla bean and seeds until just before boiling.
2. Turn off heat and cover, allowing vanilla to steep for about 15 minutes.
3. Whisk egg yolks and sugar until pale and thick.
4. Stir espresso powder into half and half and reheat if needed.
5. Slowly add hot half and half to egg yolks.
6. Strain through a fine mesh sieve (discard or rinse and save vanilla bean pod) back into saucepan and heat over low, stirring constantly until the custard thickens and coats the back of a wooden spoon and does not run when a finger is run across it.
7. Pour into a heat proof container and cool completely before churning according to manufacturers instructions.
Yield: 4 servings
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