- 1.25 litre milk
- 25g instant coffee
- 600g egg yolk
- 1.25kg sugar
- 2.5 litre cream
- 500ml espresso
espresso ice cream
peter Jackson
21st November 2011
espresso ice cream
Place cream in a container big enough to hold everything with a sieve over the top.
Boil milk and i...
Ingredients
Method
Place cream in a container big enough to hold everything with a sieve over the top.
Boil milk and instant coffee
mix egg yolks and sugar together
Make as anglaise
when cooked pour through sieve into cream, chill and churn
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