1 ea Egg yolk
6 ea Egg
2 1/4 cups Sugar
2 tblspoons Instant coffee
1 quart Cream, Heavy Whipping
1 quart Cream, Half and Half
1 tbs Vanilla
Instructions
Beat the eggs until thick. Add sugar. Put a small amount of the half and half and heat it with 2 tablespoons of instant coffee, cool. Add the coffee mixture to the eggs and add the heavy whipping cream and the rest of the half and half. Add the vanilla. Mix completely. Put into the freezer.
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Yields: 0 Servings
notes: Elizabeth Stuver's classic Fourth of July Ice Cream
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