September 6 Is...

National Coffee Ice cream Day

Do you know what my most favorite flavor

of ice cream is?? Yup, COFFEE...Love it!!

 

Ingredients

2 cups heavy cream
2 cups whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee granules
6 egg yolks

Directions

    Combine the cream, milk, sugar, and coffee
 in a medium, heavy saucepan.
Bring to a gentle boil over medium heat. Remove from the heat.
    Beat the egg yolks in a medium bowl.
    Whisk 1 cup of the hot cream into the egg yolks.
Gradually add the egg
mixture in a slow, steady stream,
to the hot cream.
    Cook over medium-low heat, stirring occasionally,
until the mixture
thickens enough to coat the back of a spoon
and reaches 170 degrees F.
on an instant-read thermometer, about 5 minutes.
    Remove from the heat and strain through a fine mesh strainer into a
clean container. Cover with plastic wrap, pressing down against the
surface to keep a skin from forming. Chill in the refrigerator for 2 hours.
    Remove from the refrigerator and pour into the bowl of an
 ice cream machine. Freeze according to the manufacturer's instructions.
After the ice cream is made, transfer to an airtight container.
Cover tightly and freeze until ready to serve.

Makes 1 quart.