- 4 tablespoons freshly ground coffee (finely ground)*
- 6 oz. very hot water
- 8 oz. soft, light brown sugar
- 6 egg yolks
- 1 pint milk
Pour water over coffee and let stand for about 10 minutes. Remove coffee grounds and strain mixture. In heatproof bowl mix together sugar and egg yolks, then whisk until thick and pale. Whisk in milk and coffee, then put bowl over saucepan of simmering (though not boiling) water. Cook until mixture is thick (until it forms a layer on back of a wooden spoon) being sure to stir it all the time. Take saucepan off heat and place bowl to one side to cool. If you want to prevent a skin forming on mixture you can try covering surface with a piece of damp, greaseproof paper. When cool, transfer mixture into ice cream maker and follow manufacturer?s instructions.
*Make sure you use good quality, fresh coffee
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