Recipe – Coffee Ice-cream
300 gms whole milk
1 tbsp espresso powder, or use instant freeze dried coffee (the quality of resulting ice-cream depends a lot on the coffee used)
1 tbsp low fat cream (skip this if you want a low cal version)
3 egg yolks
1 tbsp sugar
In a pot heat milk, sugar, cream and coffee together. Whisk the egg yolks separately. Temper the yolks with hot milk mixture, before adding the whole of it to the milk. Keep stirring till the mixture becomes thick (coats the back of a wooden spoon). Let it cool in a cold water bath, also stirring it constantly. This step is very important since the milk will still continue to cook and it might curdle. Strain the cooled mixture, refrigerate till cool.
Churn it in the ice-cream maker for around 30 minutes, depends on the manufacturer’s instructions. Transfer the churned ice-cream to a box with lid. Freeze for around couple of hours till firm.