espresso ice cream

peter jackson

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

  • 1.25 litre milk
  • 25g instant coffee
  • 600g egg yolk
  • 1.25kg sugar
  • 2.5 litre cream
  • 500ml espresso

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