Fresh Coffee Ice Cream
Source of Recipe
Linda's Busy Kitchen
List of Ingredients
6 egg yolks,
4 tablespoons fresh coffee (finely ground),
8 oz (200g) soft brown sugar (light),
1 pint (500ml) milk,
6 fl.oz (approx 185ml) very hot water
Recipe
Take the finely ground coffee and pour the water onto it then let it stand
for about 10 mins. You then need to remove the coffee grounds so strain the
mixture. In a heatproof bowl mix together the sugar and egg yolks, then
whisk until thick and pale. Whisk in the milk and the coffee, then put the
bowl over a saucepan of simmering (though not boiling) water. Cook until the
mixture is thick (ie. until it forms a layer on the back of a wooden spoon)
being sure to stir it all the time. Take the saucepan off the heat and place
the bowl to one side to cool. NB. If you want to prevent a skin forming on
the mixture you can try covering the surface with a piece of damp,
greaseproof paper. When cool, transfer the complete mixture into an ice
cream maker and follow the manufacturer's instructions.
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