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Coffee ice cream
1 serving
grind yolks, granulated sugar and vanillin well until the sugar crystals disappear, gradually dilute with boiled hot milk. all this is heated in a water bath with continuous stirring to a temperature of 80-85 °. separately prepare coffee extract from ground coffee. brew it with boiling water (60 g of ground coffee per 1 liter of ice cream) and insist for
1. 5 hours, then strain it and pour it into the liaison. mix well and freeze.
grind yolks, granulated sugar and vanillin well until the sugar crystals disappear, gradually dilute with boiled hot milk. all this is heated in a water bath with continuous stirring to a temperature of 80-85 °. separately prepare coffee extract from ground coffee. brew it with boiling water (60 g of ground coffee per 1 liter of ice cream) and insist for
1. 5 hours, then strain it and pour it into the liaison. mix well and freeze.
milk - 725 g, condensed milk - 200 g, sugar - 100 g, yolk - 5 g, vanilla - 0.5 g, natural coffee - 20 g
