Imagine a combination of CBD, coffee and ice cream. Happy Bean has made it happen! It’s time to make this recipe dream come true! You’ll be surprised how easy it is to make ice cream.
WHAT YOU’LL NEED
- 3 1/2 cups heavy cream
- 2 ounces of brewed Happy Bean Cuban Espresso
- 3 tablespoons Happy Bean Cuban Espresso
- 1/2 teaspoon pure vanilla extract
- 2 cups of whole milk
- 1 cup of sugar
- 8 large egg yolks
Mix the cream, brewed espresso, espresso ground coffee, and vanilla in a large saucepan. Place a large strainer over the pot and set aside.
Bring the milk and 1/2 cup sugar to a boil in a medium saucepan over medium heat, stirring frequently. Once boiling, reduce heat to low.
In a large bowl, whisk the egg yolks with the remaining 1/2 cup of sugar. Temper the yolks by slowly pouring 1 cup of the hot milk mixture into the bowl while whisking vigorously.
Add eggs gradually to the pan of hot milk mixture while stirring until the mixture begins to thicken, coating the back of a metal spoon, and reaching 170°F on the thermometer (the mixture can easily overcook and curdle, so be sure not to bring it to a boil).
Strain the mixture into the pot with the reserved cream, brewed espresso, espresso coffee powder, and vanilla and stir to blend.
Refrigerate until completely chilled before following your ice cream maker manufacturer’s suggestions for freezing.