Coffee Ice-Cream

Ingredients

3 Egg Yolks
1/4 Cup CSR Caster Sugar
2/3 Cup Milk or Cream
1 Teaspoon Vanilla
1 1/4 Cups Strong Black Coffee
1 Teaspoon Good Instant Coffee Powder
2/3 Cup Cream

Method

1 : Beat the egg yolks with the CSR Caster Sugar until the mixture is pale and frothy. Add all the remaining ingredients and whisk well.
2 : Transfer the mixture to a freezer tray and freeze it to a slush.
3 : Blend to a fine textured snow in a food processor. Spoon it into a soufflé dish or mould and freeze again.
4 : Take ice-cream out of the freezer or ice compartment of the refrigerator 20 mins before serving to allow time for it to
soften.

Comments

Eat this ice-cream within 2-3 days of making it.