Coffee Ice Cream

Ingredients

1 pt milk
1 tsp vanilla essence
6 egg yolks
60 g caster sugar
4 tbsp coffee essence
1 pt heavy cream

Method

Heat milk and vanilla essence in a pan until almost boiling and leave for 30 minutes to cool. Whisk egg yolks and sugar in a separated bowl until it is thick and pale in color. Add the cooled milk to the mixture and whisk again.Strain it back in a pan and stir over a low heat until it thickens enough to coat the back o f a wooden spoon. Stir in coffee essence and leave until it is cold then pour into a container and freeze for 2 hours. Whip cream until it is stiff and spoon it over the frozen mixture and whisk vigorously. Pour back in a container, freeze for another 2 hours then take it out whisk one more time and the put it back in the freezer until it is solid.