Espresso Nib Ice Cream

Indulge in the rich flavors of espresso and cocoa nibs with this creamy and decadent ice cream. Perfect for coffee lovers and dessert enthusiasts alike

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 4 large egg yolks
• 2 tablespoons espresso powder
• 1/4 cup cocoa nibs

Instructions:

In a saucepan, heat the heavy cream, milk, and espresso powder over medium heat until it just begins to simmer

Remove from heat

In a separate bowl, whisk together the sugar and egg yolks until pale and thickened

Slowly pour the hot cream mixture into the egg mixture, whisking constantly to temper the eggs

Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon, about 5-7 minutes

Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl

Cover and refrigerate until well chilled, at least 4 hours or overnight

Once chilled, churn the mixture in an ice cream maker according to manufacturers instructions

During the last few minutes of churning, add the cocoa nibs to incorporate into the ice cream

Transfer the churned ice cream to a freezer-safe container, cover, and freeze until firm, about 4 hours or overnight