Custard Ice Cream
2 cups of whipped cream
1 tablespoon of sugar
1/2 cup of cold water
1 cup of strong coffee
1 can of chilled and silt-free whipped cream
Coffee Cream
2 eggs
1 cup of milk
2 tablespoons of ground coffee
4 tablespoons of all-purpose flour
1 tablespoon of butter
Custard Ice Cream
2 cups of whipped cream
1 tablespoon of sugar
1/2 cup of cold water
1 cup of strong coffee
1 can of chilled and silt-free whipped cream
Coffee Cream
2 eggs
1 cup of milk
2 tablespoons of ground coffee
4 tablespoons of all-purpose flour
1 tablespoon of butter
Make the custard: bring the water to a boil with sugar, then let it thicken slightly
Whisk the egg whites until stiff and fold in sugar
Whisk until stiff and smooth
Pour the hot custard over the meringue and whisk until firm
Add the chilled whipped cream and mix slowly
Chill in the refrigerator
Mix the whipped cream occasionally with a fork to ensure even freezing
For the coffee cream, blend the eggs, milk, three tablespoons of sugar, and two cups of strong coffee in a blender
Heat over low heat while whisking constantly until smooth
Cool completely
Blend the butter with the remaining sugar and coffee
Mix the chilled coffee cream and blend again
Chill in the refrigerator until firm
Assemble the tasses: alternate layers of custard ice cream with coffee cream and serve decorated with cherry syrup.
