Ingredients

  • 4 egg yolks
  • 85 grams sugar, caster
  • pinch salt
  • 425 milliliters whipping cream
  • 5 teaspoons instant coffee powder

Directions

1. Mix the egg yolks with the sugar and salt. Place the cream and coffee in a saucepan and heat gently until the coffee dissolves. Scald, do not boil. Cool slightly then pour over egg mixture while whisking all the time. Pour into a clean, heavy saucepan or double boiler, heat and continue stirring until spoon coating consistency. Do not boil. Strain and allow to cool.
2. Chill, then pour into an ice cream maker and churn until frozen. Or pour into a freezer proof dish and freeze. After 45 minutes, or half frozen, whisk again and freeze until solid. If still not smooth, magimix and freeze again.

Notes
Notes:A custard base.


Categories
Cream, PuddingsIce
Keywords
PuddingsIce Cream
MacGourmet downloadCoffee Ice Cream. To import, drag image to your MacGourmet recipe box.