dimanche 22 juin 2014

Coffee Bean Ice Cream

6 egg yolks
1/2 cup granulated sugar
2 cups cream
1 1/2 cups whole coffee beans
Beat the egg yolks with the sugar until light and pale in color. Scald the cream with the coffee beans
and pour onto the yolks and sugar, stirring until combined.
Pour back into the saucepan and stir over a low heat until the mixture thickens and coats the back of a
spoon. Allow the mixture to cool leaving the whole beans in the custard. Allow to stand covered in the
refrigerator overnight at least. A couple of days is better.
Strain the mixture and transfer to ice cream maker. Process according to manufacturer's instructions.

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