Coffee Ice Cream
Delicious coffee ice cream recipe
Coffee Ice Cream (4-6servings)
Ingredients
6 fl oz (170ml) boiling water
4 tablespoons finely ground fresh coffee
6 eggs yolks
8 oz (225g) soft light brown sugar
1 pint (560ml) milk
Preparation Method for Coffee Ice Cream
Use the water and coffee to make fresh filter coffee, or pour the water on to the coffee, infuse for a few minutes, then strain
Combine the egg yolks and sugar in a bowl. Whisk until the mixture is very pale and falls back leaving a trail when the beaters are lifted. Whisk in the coffee and milk.
Cook the custard carefully in a heavy saucepan over a low heat, or cook it in the top of a double boiler, stirring constantly until it is thick enough to coat the back of a wooden spoon.
Take the custard off the heat and set it aside to cool, stirring it from time to time to prevent a skin forming.
Freeze in a sorbetière following the manufacturer's instructions. Or still-freeze (refer to home), vigorously whisking the partially frozen ice at least once during the freezing process. Enjoy your coffee ice cream
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