Espresso Ice Cream

1. 1

   Combine the milk and coffee grounds in a saucepan.

2. 2

   Place over very low heat and steep for 15 minutes.

3. 3

   Using a fine sieve lined with cheesecloth, strain the coffeed-milk into a bowl and reserve (discard grounds).

4. 4

   In a mixing bowl, beat egg yolks with a wire whisk until pale yellow, then gradually beat in the sugar. Continue beating until mixture is light and fluffy.

5. 5

   Gradually beat in the coffeed-milk, then the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.