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Ingredients
- 3 cups heavy cream
- ¾ cup superfine sugar
- 3 egg yolks
- 2 tbs. powdered instant espresso coffee
- 1 tsp. cocoa powder
- ½ tsp. ground cinnamon
- 1 tsp. coffee liquor
Preparation
Step 1
Beat the cream until it begins to mound. Gradually beat half the sugar and beat until soft peaks form. In another bowl, beat the yolks with the remaining sugar until light in color. Stir in the espresso powder, cocoa, cinnamon, and coffee liquor. Fold in the cream. Scrape the mixture into an ice cream maker and freeze according to the machine instructions.