Recipe - Blue Mountain Coffee Ice Cream

50 g Instant Blue Mountain coffee
Muslin
720 ml Double cream
720 ml Milk
16 Yolks
140 g Caster sugar
4 Hearts mint
4 dl Tia Maria Sabayon; (see
recipe)
Chocolate

Wrap the coffee within the muslin and seal tightly. Boil the cream,
milk and coffee and reduce to 220ml. Remove from the heat. Beat the
eggs and sugar until light. Pour the infused milk. Place into a clean
pan over a gentle heat and cook the mixture until it coats the back
of a spoon.

Pass through a fine sieve. Freeze the mixture in an ice cream machine
according to the manufacturer's instructions.

Alternatively, pour it into a large freezerproof bowl, cover and
freeze until almost set. Transfer to a food processor and whisk until
it is creamy and all the ice crystals have broken down. Return the
mixture to the bowl, cover and place in the freezer again.

Repeat this process twice, then freeze the ice cream until firm. Ball
the ice cream and pour the Sabayon on it. Garnish with the hearts of
mint.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.