Then slowly pour the yolks into the hot milk, stirring constantly. Place over low heat and cook, stirring, until thickened, 1-2 minutes. Do not allow to boil.
Immediately pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Stir in the vanilla and one of the espresso mixtures.
Let cool, cover and chill well, at least 2 hours.
If desired, stir in the chocolate pieces, and then transfer to an ice cream maker.
Freeze according to manufacturer’s instructions.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes