1 liter of whole milk
Two tablespoons (of coffee) of vanilla extract
400 grams of granulated sugar
8 large eggs
6 tablespoons of strong brewed coffee
100 grams of heavy cream
1 liter of whole milk
Two tablespoons (of coffee) of vanilla extract
400 grams of granulated sugar
8 large eggs
6 tablespoons of strong brewed coffee
100 grams of heavy cream
Ferment the milk with vanilla and coffee over low heat
Remove from heat and let it cool down
Beat the egg yolks with 200 grams of granulated sugar and a tablespoon of water until smooth
Gradually add the cooled mixture, beating continuously
In a saucepan, melt 200 grams of granulated sugar over low heat to achieve a golden-brown caramel that is not too thick
Pour this caramel over the previous mixture while still warm, beating continuously to dissolve any crystals that may form
This cream should be passed through a strainer and allowed to cool before adding heavy cream whipped until stiff
Add this whipped cream, beating well
Place in the freezer for 4 or 5 hours
Serve in bowls
Garnish with a marshmallow topping
Serves six
