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Egg Yolks
2 cups
Milk
1/8 cup
Instant Espresso Powder
3/4 cup
Sugar
2 cups
Heavy Whipping Cream
Add milk to a medium sauce pan.
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Add instant coffee.
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Stir together and place on the stove until simmering but not boiling.
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Add two full ladles of hot cream mixture while whisking.
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Add back into pot and simmer until it coats the back of a spoon.
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It should coat the back. That’s when you’ll know it’s ready.
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Pour in a large bowl and chill in the fridge.
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Pour into your ice cream maker and churn. When it’s done enjoy!!
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