- 1 Quart milk
- 2 1/2 Cups sugar
- 1 Cup espresso roast coffee beans
- 1 1/2 Cups egg yolks, lightly whisked
- 3 Tbsp. ground espresso coffee
- 1/2 Cup honey
- 1 Quart heavy cream
Heat milk sugar and coffee beans slowly together. Stir to dissolve sugar. When this reaches the boiling point, quickly whisk in the egg yolks, all at once. Continue to whisk gently until the mixture thickens slightly.
Immediately add the coffee grounds and the honey, remove from the heat and continue to stir. It is important to keep the custard moving. After a couple of minutes, strain through a medium sieve, into a clean container.
Chill this in a bath of ice water, stirring from time to time. Cover and refrigerate.
Add 1 quart heavy cream and churnfreeze in an ice cream making machine.
Serve with Cajeta Sauce.