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COFFEE ICE CREAM

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Serves: 6

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This is lovely after a really heavy meal, I love this after my other recipe with the cheesy title ''Pasta a la Howard'' I usually serve this with a fresh sprinkling of either crushed pistachios or crushed pecans. This does make a lot, so I do usually half the ingredients.

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Ingredients

  • 4 teaspoons instant coffee
  • 2 ½ cups sugar
  • 2 tablespoons flour
  • ¼ teaspoon salt
  • 2 ½ cups milk
  • 2 ½ cups cold black coffee
  • 6 medium slightly beaten egg yolks
  • 5 cups thickened cream
  • 2 tablespoons vanilla
  • 2 cups walnut pieces

Method

  1. In a large saucepan combine coffee powder, sugar, flour, and salt. Gradually stir in milk and black coffee. Cook over medium-low heat, stirring constantly, until mixture is slightly thickened.
  2. Pour some of the hot mixture over the slightly beaten egg yolks then return egg yolk mixture to the hot mixture in saucepan. Stir and cook for 1 minute.
  3. Chill thoroughly; stir in cream, vanilla, and chopped walnuts. Pour into a 1-gallon ice cream freezer container, filling 3/4 full.
  4. Follow ice cream freezer directions for making and freezing the ice cream.

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