Easy Espresso Stracciatella

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• 2/3 cup freshly brewed espresso (2 espressos)
• 1/3 cup evaporated milk
• 2 cups heavy cream
• 3/4 cup sugar
• 3 egg yolks
• 2 teaspoons vanilla
• 5 ounces chocolate chips (toll house dark chocolate morsels recommended)
• 2 teaspoons vegetable oil

Recipe

• 1 combine espresso, evaporated milk, and cream in a medium saucepan and set over medium-low heat until just starting to simmer.
• 2 meanwhile, whisk the egg yolks with 1/4 cup of the sugar until pale yellow.
• 3 add about a cup of the hot cream to the egg-sugar mixture and whisk thoroughly. then pour it back into the saucepan, keep whisking, and add the rest of the sugar. once it's all combined, stick a thermometer in and continue to cook over medium-low heat until it reaches 175 degrees f, about 5 minutes. remove from heat and whisk in vanilla.
• 4 chill for at least two hours, or overnight.
• 5 pour into a chilled ice cream maker and start churning.
• 6 while the ice cream churns, combine the chocolate chips and vegetable oil in a bowl and heat in a microwave on high for 45 seconds. stir. if not completely melted, continue to microwave in 15-second intervals.
• 7 when the ice cream is almost done, stir the melted chocolate. i recommend using a rubber spatula to help guide the chocolate out in a steady drizzle so you get nice, thin shavings that melt in your mouth!
• 8 once the chocolate is all incorporated, put the ice cream in a container and freeze until firm.