Mocha Ice Cream
|Milk||2 Cup (32 tbs)|
|Coffee||4 Tablespoon, ground|
|Corn syrup||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , separated|
|Heavy cream||1 Cup (16 tbs), whipped|
Heat milk and coffee for 10 minutes in top of double boiler; strain through cheesecloth.
Mix corn syrup, sugar, flour and salt; add scalded coffee-milk slowly, stirring constantly.
Return to double boiler stirring until it thickens; cook 5 minutes longer.
Add hot mixture slowly to beaten egg yolks and cook 3 minutes longer.
Chill and add vanilla.
Beat egg whites until stiff; whip cream and fold both into chilled mixture.
Freeze in refrigerator tray until firm.