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Milk – 1 1/2 cup
Egg yoke – 1
Sugar – 8 tbsp
Cream – 1 1/2 cup
Espresso coffee – 4 tbsp
Vanilla essence – 1 tbsp

Boil the milk. Beat the egg yoke and sugar well. Add the milk and beat again. Now heat this mixture until it condenses and changes t a custard form. Add cream and espresso coffee and remove from the stove. Cool it by pouring into ice cream bowls and serve.

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