2/3 c Sugar
4 c Yolks
1 c Milk; room temp
4 tb Instant espresso powder
1 c Whipping cream
BEAT SUGAR AND EGG YOLKS together until pale yellow and
very thick. Slowly add milk, beating gently to avoid a
build-up of foam. Stir in salt. Transfer mixture to the
top of a double boiler with an inch of boiling water in
the bottom half. Regulate heat so water remains at a low
boil, and stir continuously 8 minutes. Custard will
thicken enough to coat the spoon, and surface foam will
disappear.
Immediately remove top of double boiler and set it in a
large bowl of cold water. Stir 2 minutes to cool custard
somewhat. Then transfer it to a bowl and add espresso
powder, stirring to dissolve it thoroughly. Cover and set
in refrigerator to chill thoroughly. Also chill whipping
cream.
When ready to proceed, whip cream into soft peaks and stir
it into coffee custard. Transfer mixture to ice cream
machine and freeze according to machine's directions.
