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1. In a medium bowl, beat the egg yolks, sugar and brown sugar until just blended.
2. Heat the cream in a saucepan until almost boiling.
3. Constantly whisking, pour the cream in a thin stream into the egg yolk mixture.
4. Return the mixture to the saucepan and cook over medium heat to make a light custard, which takes about 5-7 minutes.
5. Do not allow the mixture to boil.
6. Remove the pan from the heat.
7. Dissolve the instant coffee in the espresso.
8. Stir in the crème de cacao, vanilla and cinnamon and whisk into the custard.
9. Cover and refrigerate until cold.
10. Freeze in an ice cream maker according to the machine directions.
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