|1 cup||quadruple-strength coffee|
|7 oz.||good white chocolate, chopped coarsely|
|2 cups||heavy whipping cream|
In a bowl, beat eggs and mix in sugar. In a pan, bring coffee to a boil. Pour in milk, and let it start to boil. Reduce heat to a simmer when it starts to froth up. Mix in white chocolate until it's fully dissolved and integrated. Pour hot mixture over egg/sugar mix and whisk them together. Mix in cream. Chill mix in refrigerator for about an hour. Mix in ice cream maker. Makes a bit over a quart.
Recipe by Dan Bornstein (an original), email@example.com, http://www.milk.com/home/danfuzz/.
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