Cafe Mint Ice Cream
4 cup half & half
1 1/2 tbl instant coffee crystals
1 cup granulated sugar
4 egg yolks
2 tsp mint extract
In a double boiler scald the cream with the coffee crystals. Beat
the sugar together with the eggs. Slowly add to the cream. Cook
until thick, stir the mint extract and cool, chill then freeze
according to ice cream makers directions. Makes 5 cups. |