Yield: 8 servings
|1 cup||Milk; at room temperature|
|4 tablespoons||Instant espresso powder|
|1 cup||Whipping cream|
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