COFFEE ICE CREAM
6 egg yolks
1/2 cup sugar
2 cups cream
1 1/2 cups 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 the spoon.
Allow the mixture to cool leaving the beans in the custard.
Strain the mixture
Transfer to ice cream maker
Process according to manufacturer’s instructions.
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