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Chicory Coffee Ice Cream
2
1
2
2
1
8
Tablespoon Community New Orleans Blend instant coffee
Quart Whole milk
Cup Heavy cream
Cup Sugar
Pinch Freshly−ground black pepper
Egg yolks; beaten
In a large saucepan, over medium heat, combine the instant coffee, milk,
cream, sugar and black pepper together. Whisk until the sugar is dissolved.
Bring the milk up to a boil and then reduce to a simmer, this will scald the
milk. Temper the beaten egg yolks into the hot milk. Continue to cook until
the mixture comes back to a boil. This mixture will be thick and will coat
the back of a spoon. Remove from the heat and strain into a glass bowl.
Cover the top of the mixture with plastic wrap and cool completely. Place
the mixture in the refrigerator and chill completely. Pour the filling into
the ice cream machine and follow the instructions for the churning time.
This recipe yields about 1/2 gallon of ice cream.
Chicory Coffee Ice Cream
105
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