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“Recipe from Leith's Cookery Bible - This ice cream is made with a custard base.”
READY IN:
2hrs
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk the egg yolks, sugar and salt until light and frothy.
  2. Place the cream and coffee together in a pan and heat slowly until the coffee dissolves.
  3. Add the cream to the egg-yolk mixture, whisking all the time,.
  4. Pour the mixture into the top of a double saucepan or into a bowl set over a pan of simmering water.
  5. Stir continuously until thick and creamy.
  6. Strain into a bowl and allow to cool, whisking occasionally.
  7. Chill then freeze.
  8. When the ice cream is half frozen, whisk again the return to the freezer.

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