Homemade Espresso Ice Cream is uncooked and flavored with instant espresso. This will make a little more than a quart. Slightly adapted from the Sweet Cream Base recipe published in Ben & Jerry's Homemade Ice Cream & Dessert Book.
"Beat the milk and egg yolks together. Mix in the sugar. Cook over medium heat until the mixture coats a spoon. Stir often or it will burn. After cooking, sift in the cocoa and mix well. Cool for 2 hours in the refrigerator. Add the cream and vanilla and mix well again. Refrigerate overnight for best results in the Donvier. From Paul Dibiase Submitted By SAM WARING On WED, 01 NOV 1995 111946 GMT "
Whisk all ingredients together until sugar dissolves. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions. After the ice cream is made, transfer to an airtight container. Cover tightly and freeze until ready to serve. When ready to serve, make chocolate curls using a vegetable peeler. Serve ice cream garnished with curls.