Coffee Ice Cream
A classic coffee ice cream recipe from the Royal Baker Pastry Cook.
Ingredients
- 1 quart Heavy cream
- 1/2 pint Strong brewed Mocha coffee
- 14 ounces Powdered sugar
- 8 count Egg yolks
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Instructions
- 1In a porcelain-lined basin, mix together the heavy cream, strong Mocha coffee, powdered sugar, and egg yolks.
- 2Place the basin over low heat and cook, stirring constantly, until the mixture thickens slightly. Be careful not to overheat or curdle the eggs.
- 3Rub the thickened mixture through a fine-mesh sieve into a clean basin. Allow to cool completely, then chill in the refrigerator for at least 30 minutes.
- 4Pour the chilled mixture into an ice cream maker and freeze according to the manufacturer's instructions. Alternatively, pour into a freezer-safe container and freeze, stirring every 30 minutes to break up ice crystals, until firm.
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