Coffe Ice Cream - Dessert
Tittle: Coffe ice cream
Cook time: 3 hours
Level: Medium
Serving: 6
Ingredients:
12 fl oz (170ml) boiling water
8 tablespoons finely ground fresh coffee
12 eggs yolks
16 oz (225g) soft light brown sugar
2 pint (1020ml) milk
Directions:
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.
Personal Suggesstion: Coffee ice cream has to be one of the most refreshing summer desserts. This tasty, frozen dessert combines the refreshing coolness of ice cream with the tantalizing flavor of coffee.
