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6 to 8
Easy
By Anne Willan
Published 2012
Put the coffee and sugar in a saucepan and heat gently, stirring until the sugar dissolves. Stir in the cream and bring the mixture just to a boil. Let it cool for 2 minutes, skim, then repeat the boiling and cooling 7 to 8 times, skimming as needed.
Let the coffee cream cool completely, then freeze in the ice-cream maker. Transfer the ice cream to a chilled bowl, cover tightly, and sto