Ice Cream with Coffee

Directions

• Mix sweet sour cream, milk, salt and ¼ cups of sugar in a medium-deep pan. Add a grated vanilla stick or extract.
• Allow the mixture to heat well (not to boil), and stir until the sugar melts, then remove from the heat.
• If you used a vanilla stick, cover the sherpa and let it stand for 30 minutes.
• Whisk the egg yolk and the remaining ¼ cups of sugar on medium heat, about 2 minutes.
• Gradually stir in the warm creamy mixture, then whisk the egg yolks with the remaining cream mixture.
• Cook the mixture over medium heat, stirring constantly with a wooden spoon, for 2-3 minutes.
• Transfer the cream to a bowl.
• Add espresso powder to dissolve. Allow cooling, stirring occasionally.
• When the cream has cooled, gradually add the chocolate and stir until the ice cream is colored.
• Put in the freezer, then serve.