Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Sugar 4 tb Instant espresso powder
4 c Yolks 1 c Whipping cream
1 c Milk; at room temperature

BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick.
Slowly add milk, beating gently to avoid a build-up of foam. Stir in
salt. Transfer mixture to the top of a double boiler with an inch of
boiling water in the bottom half. Regulate heat so water remains at a
low boil, and stir continuously 8 minutes. Custard will thicken
enough to coat the spoon, and surface foam will disappear.
Immediately remove top of double boiler and set it in a large bowl of
cold water. Stir 2 minutes to cool custard somewhat. Then transfer it
to a bowl and add espresso powder, stirring to dissolve it
thoroughly. Cover and set in refrigerator to chill thoroughly. Also
chill whipping cream. When ready to proceed, whip cream into soft
peaks and stir it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions.

Makes 1 Quart

TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK

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