This makes quite a bit of coffee ice cream. Coffee gelato is quite refreshing, which makes it perfect for a picnic or cookout.
Prep Time: 1 hours,
Ingredients:
- 1/4 pound (100 g) espresso beans (true espresso, for an Italian mocha pot)
- 2 quarts (2 liters) cream
- 12 to 14 egg whites
- 3 1/2 cups (350 g) powdered sugar
Preparation:
Heat the cream until it’s just shy of boiling. In the meantime, crush the coffee beans, then add them to the cream, cover, and let the mixture cool. After about a half hour strain the cream to remove the coffee grains, then beat the egg whites to soft peaks. Incorporate the cream into the egg whites, and then the sugar. Set the mixture on the fire and heat, stirring, until it begins to thicken. Let it cool and make the ice cream following the instructions given by the manufacturer of your ice cream machine.
