Espresso Ice Cream
Material- 400 ml cream
- 400 ml milk
- 2 tablespoons instant coffee, dissolved in 150 ml boiled water
- 8 egg yolks
- 200 g granulated sugar
- 150 g roasted cashew nuts, roughly chopped
How to Make
- Mix cream milk, and coffee solution, bring to a boil, remove and set aside.
- Beat the egg yolks and sugar until pale. Pour slowly into the milk-coffee mixture, stirring until blended. Enter the cashew nuts and stir well.
- Put it in the freezer for 1-2 hours. Remove, shake with mikser for 5 minutes. Save back into the freezer for 1 hour. Do the same for 3 -4 times. Put it in the freezer until the time of serve.
- Presentation: Enter one or two scoops of ice cream into a glass serving, decorative according to taste and serve immediately.
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Published: 2011-04-20T20:00:00-07:00
Espresso Ice Cream
Categories:
400 ml milk,
8 egg yolks,
Cream,
Dessert,
Espresso Ice Cream,
granulated sugar,
instant coffee,
Roasted cashew nuts
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