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Chicory Coffee Ice Cream Recipe

by Global Cookbook

Ingredients

2 Tbsp. Community New Orleans Blend instant coffee 1 quart Whole lowfat milk 2 c. Heavy cream

2 c. Sugar 1 pch Freshly-grnd black pepper 8 x Egg yolks beaten

Directions

1. In a large saucepan, over medium heat, combine the instant coffee, lowfat milk, cream, sugar and black pepper together. Whisk till the sugar is dissolved. Bring the lowfat milk up to a boil and then reduce to a simmer, this will scald the lowfat milk. Temper the beaten egg yolks into the warm lowfat milk. Continue to cook till the mix comes back to a boil. This mix 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 mix with plastic wrap and cold completely. Place the mix in the refrigerator and refrigeratecompletely. Pour the filling into the ice cream machine and follow the instructions for the churning time.
2. This recipe yields about 1/2 gallon of ice cream.

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