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Coffee Ice Cream

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 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.

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