Total Calories: 147
1 In a small saucepan, heat the milk with the sugar until small bubbles form around the edges, about 3 minutes. Stir until the sugar is dissolved.
2 In a large heatproof bowl, beat the egg yolks until pale yellow. Gradually whisk in the hot milk. Pour the mixture into the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until wisps of steam rise from the surface and the mixture is slightly thickened Immediately pour the mixture through a fine-mesh strainer into a bowl. Stir in the brewed coffee. Cover and chill at least 1 hour.
3 Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the ice cream into a plastic container, cover, and freeze up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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