Preparation

1. Press the power button of the Cuisinart®
2. Espresso Maker to turn the machine on. The
3. lights around the power, manual, single and
4. double espresso buttons will illuminate
5. and when they stop blinking, the machine has
6. been warmed and is ready to use.
7. Place the two-cup filter basket in the
8. portafilter holder. Spoon the espresso grounds
9. into the basket. Using the tamping tool, press
10. down the grounds with moderate pressure
11. and clean any excess from the rim. Secure
12. the portafilter holder in place.
13. Program the espresso maker to brew 8
14. ounces of espresso. Place a cup underneath
15. the brew head and press the double espresso button.
16. Espresso will begin to brew and will stop
17. when 8 ounces have been brewed. Reserve.
18. Pour milk into a medium sized, heavy-bottomed saucepan.
19. Over medium-low heat,
20. gradually bring the milk to a boil. Turn the
21. burner off and stir in the espresso beans. Let
22. steep for 15 to 20 minutes. Strain; discard
23. beans.Add the espresso to the steeped milk. Over a
24. medium-low heat, gradually bring to a boil.
25. While the milk/espresso mixture is heating,
26. slowly whisk the sugar and salt into the yolks.
27. Beat together until the mixture is light and
28. thickened.
29. Once the milk/espresso mixture has reached a
30. boil, slowly whisk 2⁄3 of it into the yolk mixture.
31. Return the combined mixture to the remaining
32. milk/espresso in the saucepan. Over a
33. medium-low heat, stirring constantly in a
34. figure-eight rotation with a wooden spoon,
35. heat the mixture until it coats the back of a
36. spoon, about 4 minutes. This mixture must
37. NOT boil or the eggs will overcook.
38. Strain into a container and cool to room
39. temperature. Cover; refrigerate for 2 to 3
40. hours, or overnight.
41. Once properly chilled, process in a Cuisinart®
42. Ice Cream Maker according to the unit’s
43. instructions.