Ingredients: 1 1/2 cups (12 fl oz/375 ml) Milk 1/2 cup (4 fl oz/125 ml) light (single) cream 1/4 cup (2 oz/60 g) Sugar 4 extra-large egg yolks 2 teaspoons Vanilla extract (essence) 2 tablespoons instant Espresso Coffee powder dissolved in 1 tablespoon Milk, or 3 tablespoons brewed espresso mixed with 1 tablespoon coffee-flavored liqueur 1 oz (30 g) white or bittersweet (plain) Chocolate pieces, or a mixture, optional Espresso-roast coffee beans or edible flowers, optional
Directions:1. In a saucepan over medium heat, combine the Milk, cream and Sugar and stir to dissolve the sugar. Bring almost to a boil (190?F/88?C), then remove from the heat. 2. In a small bowl, stir together the egg yolks until blended. Stir a few tablespoons of the hot Milk into the yolks. Then slowly pour the yolks into the hot milk, stirring constantly. Place over low heat and cook, stirring, until thickened, 1-2 minutes. Do not allow to boil. 3. Immediately pour the mixture through a fine-mesh sieve into a bowl to remove any lumps. Stir in the vanilla and one of the Espresso mixtures. Let cool, cover and chill well, at least 2 hours. 4. If desired, stir in the Chocolate pieces, and then transfer to an Ice cream maker. Freeze according to manufacturer`s instructions. 5. To serve, spoon into bowls and, if desired, top with Coffee beans or garnish with fresh flowers. |