Chocolate and Coffee Ice Cream from The Great Ice Cream Book by Joyce Molyneux
Put the coffee in the milk and bring to the boil and infuse for 15 minutes. Strain through a muslin over chocolate broken into pieces. Mix till smooth. Cook the sugar and egg whites over hot water ...
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Cooking tools:
- Double boiler
- Cheesecloth
- Fine-mesh sieve
- Hand mixer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
Ingredients
- ½ pint (275 ml.) milk
- 8 oz. (225 g.) sugar
- 8 oz. (225 g.) Menier chocolate
- 3 oz. (75 g.) ground coffee
- 5 fl.oz. (150 ml.) egg white
- 15 fl.oz. (425 ml.) double cream
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