Coffee Ice Cream
|Cold water||1 Tablespoon|
|Light cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee||2 Tablespoon|
1 Crush rennet tablet.
2 In a bowl, dissolve the rennet tablet in water.
3 In top of double boiler, pour the cream.
4 In a bowl, sift together sugar and coffee.
5 Stir into the cream.
6 Heat slowly to lukewarm.
7 Add rennet and stir quickly for a few seconds.
8 Pour into refrigerator tray.
9 Allow to stand at room temperature until set.
10 Freeze until firm.
11 Turn into a chilled' bowl, breaking into chunks with wooden spoon.
12 Beat fluffy smooth with an electric or rotary mixer.
13 Return to the cold tray and freeze until firm.
14 Serve chilled.