Vanilla Ice Cream Affogatos - cooking recipe

Ingredients

1 None vanilla bean, split lengthwise, seeds scraped out
1 cup light evaporated milk
1/3 cup heavy cream
2 None egg yolks
1/2 cup granulated sugar
4 None freshly made espressos

Preparation

Combine vanilla bean, vanilla bean seeds, evaporated milk and cream in a medium saucepan. Bring to a boil then remove from heat. Cover and let stand for 20 mins. Discard vanilla bean.
Meanwhile, whisk together egg yolks and sugar until thick and creamy. Gradually whisk in vanilla mixture then return to pan. Cook, stirring, over low heat for 15 mins, or until mixture thickens slightly (do not allow to boil).
Strain into a shallow metal baking pan, cover surface with plastic wrap and let cool to room temperature. Freeze until almost set.
Transfer ice cream to a large bowl and chop coarsely. Beat until smooth then pour into a loaf pan, cover and freeze until firm.
Scoop ice cream into 4 serving bowls. Pour espresso over top to serve.