Ingredients

• 5 large egg yolks
• 1 cup sugar
• 1 1/2 cups whole milk
• 1 tablespoon instant espresso powder dissolved in 1/2 cup hot water

Instructions

1. Whisk yolks and sugar in large bowl to blend. Bring milk to boil in heavy medium saucepan. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil). Refrigerate until cold, about 3 hours.
2. Process custard in ice cream maker according to manufacturer's instructions. Freeze in covered container. (Can be prepared 3 days ahead. Keep frozen.)