Ingredients
1
tbsp instant espresso powder dissolved in 1/2 cup hot water
Directions
1.
Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
2.
Process custard in ice cream maker according to manufacturer\'s instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)
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