| 2 | large eggs |
| 3/4 cup | sugar |
| 1 cup | quadruple-strength coffee |
| 1/2 cup | milk |
| 7 oz. | good white chocolate, chopped coarsely |
| 2 cups | heavy whipping cream |
In a bowl, beat eggs and mix in sugar. In a pan, bring coffee to a boil. Pour in milk, and let it start to boil. Reduce heat to a simmer when it starts to froth up. Mix in white chocolate until it's fully dissolved and integrated. Pour hot mixture over egg/sugar mix and whisk them together. Mix in cream. Chill mix in refrigerator for about an hour. Mix in ice cream maker. Makes a bit over a quart.
Recipe by Dan Bornstein (an original).
Back to Dan's Favorite Recipes.
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