So I found this great recipe for espresso ice cream in Bon Appetit magazine. I'll post the official recipe later as I am still searching for what issue I dug this up from.
This recipe called for making a custard first, I have to admit that the ice cream tastes the best when a warm custard is made first. But it's a lot of work.
You'll need 6 egg yokes that need to be tempered with a hot milk and sugar mixture. Then once the eggs are incorporated you strain the liquid and then add in the instant espresso powder. The first attempt, yes I had to do it more than once, I ended up with scrambled eggs. Aaargh! Thankfully I had convinced SB to buy 2 cartons of eggs because the first and last time I attempted a creme anglaise sauce I managed to make flavored scrambled eggs. So my chance of this happening again were great. So at 9PM I started all over again. This time when mixing the eggs I let the milk mixture slight cool and then exercised much patience, which I greatly lack, by slowly incorporating the milk 1/3 cup at a time and mixing. Perfecto.
After straining the liquid and mixing in the expresso powder I let the mixture cool in the refrigerator overnight, it was late by this time. Next day I followed my ice cream machines instructions and came out with a creamy mocha colored ice cream speckled with sxpresso. YUMMY. I transferred to a container and put it in the freezer overnight.
Just before serving I chopped up some dark chocolate covered espresso beans (from Trader Joes) and mixed them in the ice cream. I served the ice cream with a thin waffle butter crisp cookie I found at my local market, Jules Destrooper cookies, delish.
This was a lot of work but worth the effort as we all enjoyed this homemade espresso ice cream with much delight.