We've been hangering for some coffee ice cream, but some of us wanted to go the Cappucchino route. So we devised this recipe, that is tres delicious!
1 1/2 cups whole milk
1/2 cup sugar
pinch of salt
2 tablespoons instant coffee
1 package cappucchino coffee mix (we used Bustelo)
3 egg yolks, beaten
2 cups heavy cream
In a heavy bottomed sauce pan under medium flame, heat the milk and sugar until the sugar is dissolved. Don't boil the milk, we're looking for small bubbles on the edges o the pan. Add the coffees and salt and mix until dissolved.
While the milk mixture is heating, beat the egg yolks until light yellow.
Slowly add 1/2 cup of the hot milk to the egg yolks, whisking hard. Add the egg mixture to the saucepan and continue to whisk until the milk reaches 175 degrees F or coats the back of a spoon. Strain if desired into a bowl and chill.
When mix is chilled, whip the heavy cream to a soft peak. Fold into chilled mixture and process in an ice cream maker. Transfer to a container and freeze. Heaven on a spoon!
You might want to add chocolate pieces when folding the cream if you want Cappucchino Chip.
You also might want to dust your serving with cocoa or cinnamon.