Jul 012019

We are now in July and the heat is getting bad. Time to make some ice cream to cool things off.

6 Egg Yolks

1/2 cup Sugar

3 tablespoons Light Brown Sugar

3 cups Heavy Cream

2 tablespoons Instant Coffee Powder

1 cup brewed Expresso

3 tablespoons Creme de Cacao

2 teaspoons Vanilla Extract

1 teaspoon ground Cinnamon

IN a large bowl, beat egg yolks, sugar and brown sugar until well blended. In a saucepan, heat cream until almost boiling. Pour cream in a slow stream into the egg yolk mixture, whisking constantly. Return mixture to the saucepan and cook over medium-low heat to make a light custard, about 5 to 7 minutes. DO not boil. Remove from heat.

Dissolve instant coffee in the expresso. Stir in the creme de cacao, vanilla and cinnamon and whisk the coffee mixture into the custard. Cover and refrigerate until cold. Freeze in an ice cream machine according to the manufacturer’s directions.


Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.