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⅓ cup coarsely ground coffee beans
¾ cup brown sugar, divided
1 bunch fresh mint leaves, crushed
6 large egg yolks
1 cup heavy whipping cream
⅓ cup white rum
⅓ cup chopped chocolate
1. Add milk, ground coffee, 1/4 cup brown sugar and mint to a saucepan and heat over low heat, stirring occasionally. 10 minutes
2 In a bowl, whisk 1/2 cup brown sugar and egg yolks. Slowly add 1 cup of hot milk mixture to the bowl, stirring occasionally. Then pour the egg yolk mixture into a saucepan and continue heating until the custard thickens. 5 minutes.
3 Thru a sieve of cheesecloth and strain the custard into a large bowl. Throw away solid particles. Whisk the cream into the custard. Cover and refrigerate for 4-5 hours, until cold.
4 Add rum and chocolate to chilled custard and pour into ice cream maker. Freeze.
Bon Appetit with kitchen background