posted by melissajoan 04-25-98 1:09 AM
Coffee Granata
2/3 c. sugar
4 egg yolks
1 c. milk, at room temp.
1/8 tsp. salt
4 tsp. instant coffee
1 cup heavy cream
Beat the sugar and egg yolks together until pale yellow and very thick. Slowly add the milk, beating gently to avoid a build up of foam. Stir in the salt.
Transfer the mixture to the top of a double boiler with an inch of boiling water in the bottom. Regulate heat so water remains at a low boil, and stir continuously for 8 min.
Custard will thicken enough to coat the spoon, and surface foam will dissappear. Immediately remove top of boiler and set it in a large bowl of cold water. Stir 2 min to cool custard.
Transfer to a bowl and add the coffee, stirring to dissolve thoroughly. Cover and set in refrigerator to chill completely. Also chill heavy cream. When ready to proceed, whip cream into soft peaks and stir into custard.
Transfer to ice cream machine and procede according to directions. You can also make in freezer instead of machine-Place in shallow bowl in freezer. Scrape mixture 3 or 4 times with a fork to break ice crystals. Scrape again just before serving.