Put the egg yolks and sugar in a large bowl and beat until creamy.
Put milk ,vanilla essence and instant coffee into the pan and bring
to just under boiling point.Remove from heat. Pour milk in a thin
stream on to creamed mixture, stirring continuously. Place bowl
over a pan of simmering water and cook for about 10 minutes
without boiling, stirring continuously until mixture coats the back of
the spoon. Remove from heat and beat until cool to prevent skin
forming.Whisk the cream until it just holds its shape, then fold into
cold custard. Pour into container and freeze for about 1 1/2 hr or
until mushy. Turn ice cream into a bowl and beat well. Pour back
into container and return to freezer. Freeze till mushy. Repeat
beating process, then return to freezer and freeze till firm--)
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