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Coffee and Cinnamon Ice Cream
Coffee and Cinnamon Ice Cream
(Spumone al Caffe)
 
 
Ingredients:

4 large egg yolks
4 oz (100 grams) superfine sugar
1/2 teaspoon (2.5 ml) freshly ground cinnamon
3 tablespoons coarsely ground continental coffee
1 and 1/4 pints double (or heavy) cream 

Directions:

Put the egg yolks, sugar, cinnamon and coffee in a heatproof bowl and beat well together.

Place the bowl over a saucepan of simmering water and, using an electric whisk, whisk the mixture until it has doubled in volume.

Remove the bowl from the heat and continue whisking until cool.

Whip the cream until it just holds its shape, then fold into the egg mixture.

Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions.

Alternatively, pour the mixture into a shallow freezer container and freeze uncovered, for about 1 hour until mushy.
 
Turn the mixture into a chilled bowl and whisk until smooth.
 
Return to the container, freeze again until mushy then whisk again.

Return to the freezer to become firm.
 
Cover the container with a lid for storing. Serves 6.

That's it!
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