Salted White Chocolate Latte Ice Cream with Lemon-Espresso Drizzle

Prepare the Ice Cream Base In a saucepan, heat the heavy cream, whole milk, sugar, and salt over medium heat until it begins to steam. Do not let it boil.

2.Add the chopped white chocolate to the hot cream mixture and stir until the chocolate is completely melted.

3.In a separate bowl, whisk the egg yolks. Slowly pour the hot cream mixture into the egg yolks, whisking constantly.

4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Do not let it boil.

5.Remove from heat and stir in the white chocolate liqueur and vanilla extract. Strain the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate until completely chilled, about 4 hours or overnight.

Make the Lemon-Espresso Drizzle In a small saucepan, combine the lemon juice, lemon zest, and granulated sugar. Heat over low heat, stirring constantly, until the sugar is dissolved.

7.Stir in the espresso and a pinch of salt. Simmer for 2-3 minutes, then remove from heat. Let the drizzle cool to room temperature.

Churn the Ice Cream Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer's instructions until it reaches the consistency of soft-serve ice cream.

Assemble the Ice Cream Layer the churned ice cream into a freezer-safe container, drizzling the lemon-espresso drizzle between each layer. Use a knife to gently swirl the drizzle into the ice cream for a marbled effect.

10.Press a piece of parchment paper directly onto the surface of the ice cream to prevent ice crystals from forming. Cover with a lid and freeze for at least 4 hours or until firm.

Serve When ready to serve, scoop the ice cream into serving bowls. Garnish with white chocolate shavings, lemon slices, and fresh mint leaves. Enjoy immediately!