Coffee Ice Cream with Cream and Egg Yolks
Baking and Desserts • European
Description
Coffee ice cream made with cream and egg yolks
Ingredients
- Cream (40%) 0 qt
- Raw cane sugar 5 oz
- Egg white 7 pieces
- Ground Coffee 3 tablespoons
Step-by-Step Guide
Step 1
Whisk the yolks with sugar until light and fluffy.
Step 2
Heat the cream until it just begins to boil, but do not let it boil.
Step 3
Brew very strong coffee, strain it through the finest sieve, and add it to the cream.
Step 4
Combine the cream-coffee mixture with the whipped yolks and gently mix.
Step 5
Over very low heat, bring the mixture to a boil, stirring constantly. As soon as it thickens, remove it from the heat and continue stirring for another 2-3 minutes.
Step 6
Transfer to a plastic container, cool, cover with a lid, and place in the freezer for 6-8 hours.
Step 7
Stir the ice cream with a wooden spoon every hour to ensure it is smooth, or use an ice cream maker.
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