1. In a double boiler over simmering water, combine 2 cups of cream (saving one cup for later) ,coffee beans and espresso. 2. Cook, stirring occasionally, until bubbles form around the edge and the cream tastes strongly of coffee, at least 30 minutes. 3. In a large bowl, whisk the egg yolks just until blended. 4. In a thin stream, gradually whisk the hot cream mixture into the egg mixture. 5. Place bowl over a pan of barely simmering water and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon. 6. Remove from heat, stir in the sugar, and set the bowl inside a slightly larger bowl filled with ice; whisk until cool. 7. Cover with plastic wrap and refrigerate for at least two hours. 8. Pour the mixture through a fine-meshed sieve and stir in the remaining 1 cup of cream. 9. Freeze in ice cream maker using manufacture's instruction. ---------------------------------------------------------------------------
Nutrition
Ingredients
