Serves: 6
Total Calories: 147
1 In a small saucepan, heat the milk with the sugar until small bubbles form around the edges, about 3 minutes. Stir until the sugar is dissolved.
2 In a large heatproof bowl, beat the egg yolks until pale yellow. Gradually whisk in the hot milk. Pour the mixture into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until wisps of steam rise from the surface and the mixture is slightly thickened Immediately pour the mixture through a fine-mesh strainer into a bowl. Stir in the brewed coffee. Cover and chill at least 1 hour.
3 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Espresso Ice Cream recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
