Preparation:
Beat egg yolks in bowl, slowly add sugar, beating until light and fluffy. Blend in espresso. Set aside. In saucepan, bring cream and milk to slow boil. Slowly pour into egg mixture, beating constantly. Return to saucepan and cook over medium heat until mixture thickens slightly. Pour into bowl and place in larger bowl filled with ice water to cool. Refrigerate. When completely cool, pour into freezer and freeze according to manufacture's directions. Just before ice cream solidifies, drizzle melted chocolate with machine running. Chocolate will harden and break u |
