When my father was in the army, he and his bunkmates would eagerly anticipate the care packages that would arrive from home, filled with cookies and cakes. But in lieu of homemade goodies, their Brazilian bunkmate would get sacks of aromatic coffee beans. He’d carefully prepare single, tiny cups of coffee by crushing a few of the highly prized beans between two metal spoons and then drizzling boiling water over them, creating perhaps the most labor-intensive cup of coffee ever. But I’m sure the effort was well worth it. Make sure the espresso you use for this recipe is excellent; your effort will be appreciated as well.

Ingredients

　　1 cup (240 g) plain whole-milk yogurt

　　3/4 cup (150 g) sugar

　　Pinch of salt

　　3/4 cup (180 ml) heavy cream

　　1 cup (250 ml) brewed espresso, cooled to room temperature

　　1/4 teaspoon finely ground dark roast coffee

　　Whisk together the yogurt, sugar, salt, cream, espresso, and ground coffee. Chill for 2 hours. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

　　The Perfect Scoop