Coffee Ice Cream RecipeOrigin: Britain Period: Traditional |
Ingredients:
10 egg yolks 
Coffee Ice Cream Preparation:Method:Beat the yolks until pale and creamy. Meanwhile, combine the caster sugar and water in a pan. Heat gently until dissolved then bring to a boil and continue cooking until the syrup reaches a temperature of 103°C (about 5 minutes). Take off the heat and set aside to cool slightly. Add the egg yolks to a deep bowl and beat lightly then, whilst whisking continuously add the syrup in a thin but steady stream. Place the bowl over a pan of hot water and continue beating until the custard is thick. Take off the heat and set aside until it cools to room temperature. Now fold in the whipped cream. Blend the coffee with the hot water and fold into the cream mixture until thoroughly incorporated. Transfer to your ice cream maker and process according to the manufacturer's instructions before transferring to the freezer. |
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