2 cups milk
2 cups ml heavy cream or whipping cream
3/4 cup sugar
1 capsule of Barrie House Espresso
Vanilla extract (2 teaspoon) or directly from a bean
1. Put a saucepan on a medium heat. Simmer the cream, milk, espresso and ½ cup of the sugar, don’t boil it. In case you use vanilla pod, steep it in the milk here.
2. Whisk eggs and remaining sugar in a heat proof bowl. Then slowly temper the hot cream/milk into the mixture whisking constantly.
3. Once the cream/milk, eggs and sugar are mixed, pour the mixture into the saucepan. Cook it on medium heat stirring constantly until the mixture thickens a bit.
4. Cool down the custard for 20 mins, wrap and place in refrigerator. Chill the mixture fully then place into your ice cream maker.