Espresso Ice Cream

Ingredients
2 cups heavy cream
1 cup whole milk
1/2 cup sugar
1/4 tsp salt
5 egg yolks
1/2 teaspoon vanilla extract
2 to 4 shots decaffeinated or regular espresso (1/4 to 1/2 cup)
Instructions
In a medium saucepan, heat the cream, milk, sugar and salt over medium heat; whisking to dissolve the sugar (about 4 to 5 minutes).
In a separate bowl, whisk the egg yolks.
Gradually pour about 1 cup of the hot milk mixture into the egg yolk bowl, while continually whisking to temper the eggs.
Add the tempered egg yolk mixture back to the pan while whisking until it just comes to a simmer.
Remove the pan from the heat, then add the vanilla extract and espresso.
Pour the ice cream base through a fine mesh strainer and chill completely.
Spin in an ice cream maker according to the manufacturer’s instructions.
Borrowed from: https://saltpepperskillet.com/espresso-ice-cream/