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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is another of Adriana Ciccarello's recipes. She loves to share her recipes from Italy. Ingredients:
5 large egg yolks |
1 cup sugar |
1 and 1/2 cups whole milk |
1 tablespoon instant espresso powder dissolved in 1/2 cup hot water |
Directions:
1. Whisk yolks and sugar in large bowl to blend.
2. Bring milk to a boil in heavy medium saucepan.
3. Gradually whisk hot milk into egg mixture; then whisk in espresso mixture. Return mixture to saucepan.
4. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 8 minutes (do not boil).
5. Refrigerate until cold, about 3 hours.
6. Process custard in ice cream maker according to manufacturer's instructions.
7. Freeze in covered container.
8. (Can be prepared 3 days ahead. Keep frozen.)
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