Another summertime coffee delight - minus the heat. (We have enough of that already, I dare say.)
1 cup milk
¼ cup Mocha coffee
Yolks 3 eggs
1/3 teaspoon salt
1 cup sugar
3 cup thin cream
Instructions
Scald milk with coffee, and add one-half the sugar; without straining, use this mixture for making custard, with eggs, salt, and remaining sugar; add one cup cream and let stand thirty minutes; cool, strain through double cheese-cloth, add remaining cream, and freeze.
Line a mould, fill with Italian Meringue, cover, pack in salt and ice, using two parts crushed ice to one part rock salt, and let stand three hours.
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