Since summer is slowly coming to an end, I decided to put my ice cream maker to good use. I've only made a few batches all summer.
What you need:
2 cups milk
4 egg yolks
1/2 cup sugar
2 tablespoons instant espresso powder (I couldn't find at the store so I used instant coffee)
1 cup heavy or whipping cream
1/2 cup Marsala
8 oz. mascarpone cheese
1-2 oz melted dark chocolate (Was in a lazy mood so I just used chocolate syrup)
Step 1. Heat the milk in a saucepan to almost a boil. In a mixing bowl, whisk the egg yolks with the sugar til thick and light yellow.
Step 2. Ladle milk slowly into the egg yolks while constantly stirring. I placed mixing bowl on a wet paper towel to keep from sliding around. Continue until all milk is mixed with egg mixture. Return the mixture to a saucepan and heat til mixture is thick and coats the back of the spoon. Continually stir and scrape the bottom with a spatula or spoon.
Step 3. Remove from heat and whisk in the espresso powder and cream. I mixed together in advance to give coffee time to dissolve. Whisk in the custard mixture and chill in the fridge. Freeze in ice cream maker according to manufacturer's instructions.