200ml evaporated milk chilled for 2 hours
before use
Method :
Mix in the cream and milk together and
beat until stiff. Beat the sugar and egg yolks together until the
mixture is light-colored and thick.
Fold the cream into the eggs and
sugar and add the coffee. Then beat the evaporated milk until stiff and
fold it into the egg mixture.
Spoon into a freezing container and freeze
for about 6 hours. This ice cream does not freeze very hard and needs
very little time out of the freezer before serving.
