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In a hot pot, sprinkle enough
sugar to cover the bottom of the pot. When the sugar begins to caramelize
(this will happen quickly because of the lack of water). Continue
to add more sugar, just enough to dissolve the sugar. When you have
added all of the sugar, continue to cook until you have a very dark
caramel. Add espresso all at once. The mixture will bubble up rapidly.
Remove from heat.
Combine
yolks with the sugar and salt. Scald the heavy cream with the milk
and vanilla bean.
Temper and whisk
in the sugar and yolk mixture. Strain. (If using vanilla extract
instead of vanilla bean, add now.) Add espresso, Kahlua, and espresso
couleur. Chill. Churn according to Manufacturer’s instructions. |
