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Step 1
Whisk the yolks, 1/4 cup of the sugar, espresso powder, and cinnamon until creamy. Set aside.
Step 2
Heat the cream, milk, 1/2 cup of sugar, and salt in a medium pot and cook on medium heat for 2-3 minutes, until the sugar is dissolved and the cream is nearly simmering.
Step 3
Lower the heat and scoop a ½ cup of the cream mixture into the yolks, whisking the entire time to combine. This will temper the yolks.
Step 4
Pour the heated yolk mixture back into the cream, still whisking the entire time to combine. Then, using a spatula, gently stir the mixture while it heats. It should thicken in 3-5 minutes. You will know it’s ready when it coats the back of a spoon and holds its shape when you draw your finger through it.
Step 5
Quickly remove from heat and stir in vanilla extract.
Step 6
Pour mixture into a thick ziplock bag and chill in the fridge for at least 4 hours, and up to overnight.
Step 7
Once chilled, pour ice cream into your ice cream maker and churn according to manufacturer’s instructions. At the end, fold in California dried mission figs. Transfer to freezer-proof container and allow to harden for at least 6 hours. Then serve!