| |
| |
| 2 large |
|
eggs |
|
| ¾ cup |
|
sugar |
|
| 2 cups |
|
heavy cream, or whipping cream |
|
| 1 cup |
|
milk |
|
| 3½ Tbs |
|
instant coffee, good quality, freeze-dried |
|
| 1 Tbs |
|
ground cinnamon |
|
|
|
| |
| 1 |
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. |
| 2 |
Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. |
| 3 |
Pour in the cream and milk, and whisk to blend. |
| 4 |
Add 2½ tbsp of the coffee and cinnamon, and whisk to blend again. |
| 5 |
Transfer the mixture to an ice cream maker and freeze following the manufacturer's directions. |
| 6 |
After the ice cream stiffens (about 2 minutes before it is done), add the remaining 1 tbsp coffee, then continue freezing until done. |
|
| |
| Yield: Makes 1 quart. |
| |
| Recipe Type |
| Copycat, Dessert, Ice cream |
| | |
|
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