Coffee Ice Cream

The form of ice cream we eat today was invented in Italy, and Italian ice creams have a worldwide reputation.

1⁄3 cup sugar

2 egg yolks

1⁄2 cup milk, at room temperature a pinch of salt

4 TBS instant coffee powder

1 cup whipping cream, Chilled

• Beat sugar and egg yolks together until lemon yellow and very thick. Slowly add milk, beating gently.
• Stir in salt. Transfer the mixture to the top of a double boiler over, not in, boiling water. Stir continuously for 10 minutes until custard is thick enough to coat the spoon.
• Remove top of double boiler and set in a large bowl of ice water.
• Keep stirring for 2 minutes to avoid lumps.
• Transfer to a bowl and add coffee, stirring well.
• Cover and set in refrigerator to chill thoroughly. Whip cream into soft peaks and stir into coffee custard.
• Place bowl in freezer (or ice cream maker). Whisk custard every 5 minutes to break up ice. Serve when it reaches right consistency (or use ice cream machine according to directions).