Espresso ice cream

1100 grams	milk
300 grams	cream
250 grams	espresso
340 grams	sugar
90 grams	skimmed milk powder
60 grams	egg yolk
50 grams	cacao powder
50 grams	dark chocolate
4 grams	stabilizer (I use stab 2000

Pour the milk into a saucepan together with the cream, the espresso, the sugar and the skimmed milk powder. Mix this well and then bring this to a boil on a medium heat. Meanwhile mix the egg yolk with the cacao powder and while stirring add the hot espresso liquid. Use around half of the liquid. Then pour it back into the pan and while stirring heat it up till the temperature is 85 degrees Celsius. After, turn off the heat and add the dark chocolate and the stabilizer, I use stab 2000. Now blend it with a hand blender till smooth. Then pour it into a bowl, cover it with foil and let it rest overnight in your fridge. The next day you can pour it into an ice cream machine and turn it into a beautiful ice cream! It’s best to serve the ice cream as soon as possible, but otherwise keep it in a freezer that’s around -12 degrees Celsius.

Recipe used in Espresso Martini dessert