75g freshly ground coffee
1kg pouring cream
210g caster sugar
10 x minimum 61g egg yolks
very fine sieve
Wrap the coffee in a double layer of muslin and tie it tightly with the string. Put the cream into a microwave safe bowl [or saucepan] and push the wrapped coffee under the cream. Bring the cream to the boil either in the microwave or on the stove top.
When the cream boils, remove the heat source and allow the coffee to infuse for 20 minutes. Remove the coffee, squeeze it out as hard as you can, then bring to the boil again – whisk together the sugar and egg and whisk in the boiling cream. Strain, chill and churn.
Our coffee supplier [South Australia] is D’Angelo Coffee