Ingredients:
2 large eggs
3/4 cup sugar
1 cup quadruple-strength coffee
1/2 cup milk
7 ounces good white chocolate, chopped coarsely
2 cups heavy whipping cream
Directions:
In a bowl, beat the eggs and mix in the sugar.
In a pan, bring the coffee to a boil.
Pour in the milk, and let it start to boil.
Reduce the heat to a simmer when it starts to froth up.
Mix in white chocolate until it’s fully dissolved and integrated.
Pour the hot mixture over the egg/sugar mix and whisk them together.
Mix in the cream.
Use your own ice-cream maker and follow directions, or do what I do and just put it in a Tupperware and then stash in the freezer until ready.
Servings: 8
Time preparation: 10 min.
Time total: 25 min.