- 3/4 cup sugar
- 1 cup cream
- Heavy pinch sea salt
- 3 egg yolks
- 2 cups heavy cream
- 1 tsp vanilla
- 2 packets instant coffee
- 1 TB cocoa powder
Bring sugar, cream, salt and coffee to a simmer in a saucepan.
Store about 1/4 cup slowly of hot mixture into egg yolks until integrated. Return to pan. Allow to thicken but do not boil. Once thickened add cocoa powder.
Chill over ice in refrigerator for 30 minutes.
Stir in the heavy cream.
Add to ice cream maker and churn until ready. Refreeze for a harder ice cream.
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