Coffee ice cream

Cool and tasty

Ingredients

• 20 g Moccona Vanilla instant coffee
• 200 ml of cream with a fat content of 30%
• 200 ml milk
• 4 yolks
• 80 g sugar
• ground coffee beans for decoration

Directions

1. Beat the egg yolks and sugar with a mixer until a white fluffy mass and complete dissolution of sugar in a fire-resistant dish.
2. In a saucepan, combine milk, cream and coffee. Bring to a simmer and immediately remove from heat.
3. Pour the hot milk mixture in a thin stream into the bowl with the beaten egg yolks, whisking the mixture. Heat it over low heat to 80 ° C or until the resulting mixture is slightly thicker. If you put a tablespoon in it, then it should "stick" to the outer wall of the spoon, and not drain from it. Remove cookware from heat.
4. Wipe or strain the mixture through a fine sieve and cool completely. Pour into an ice cream machine and continue cooking according to the instructions. To serve, garnish the ice cream with ground coffee beans. If you don't have an ice cream machine, you can do without one. You need to put the ice cream in the freezer and stir it every time it grabs to get a homogeneous thick mass.