Mocha Latte Ice Cream - cooking recipe

Ingredients

3/4 cup sugar
2 tablespoons cornstarch
1 tablespoon instant espresso
1/8 teaspoon salt
2 cups milk
1 cup heavy whipping cream
1 egg yolk
1 1/2 teaspoons vanilla bean paste
2 cups chopped pecans
2 ounces finely chopped semisweet chocolate

Preparation

Whisk together the first 4 ingredients in a large heavy saucepan.
Gradually whisk in milk and whipping cream.
Cook over medium heat, stirring constantly, 10-12 minutes or until mixture thickens slightly; remove from heat.
Whisk egg yolk until slightly thickened.
Gradually whisk about 1 cup hot cream mixture into yolk.
Add yolk mixture to remaining cream mixture, whisking constantly.
Whisk in vanilla bean paste.
Cool 1 hour, stirring occasionally.
Place plastic wrap directly on cream mixture, and chill 8-24 hours.
Meanwhile, preheat oven to 350\u00b0.
Bake pecans in a single layer in a shallow pan 8 minutes or until toasted and fragrant, stirring once halfway through.
Cool completely (about 30 minutes).
Pour chilled cream mixture into freezer container of a 1 1/2 quart electric ice cream maker, and freeze according to manufacturer's instructions.
Before transferring ice cream to an airtight container for further freezing, stir in pecans and chocolate.