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Ingredients
- 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
Directions
Step 1. Add milk, ground coffee, 1/4 cup brown sugar and mint to a saucepan and heat over low heat, stirring occasionally. 10 minutes
Step 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.
Step 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.
Step 4 Add rum and chocolate to chilled custard and pour into ice cream maker. Freeze.
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