Categories: Desserts, Italian 
      Yield: 8 servings 
  
    2/3 c  Sugar                               4 tb Instant espresso powder 
      4 c  Yolks                               1 c  Whipping cream 
      1 c  Milk; at room temperature       
  
  BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly 
  add milk, beating gently to avoid a build-up of foam. Stir in salt. 
  Transfer mixture to the top of a double boiler with an inch of boiling 
  water in the bottom half. Regulate heat so water remains at a low boil, and 
  stir continuously 8 minutes. Custard will thicken enough to coat the spoon, 
  and surface foam will disappear. Immediately remove top of double boiler 
  and set it in a large bowl of cold water. Stir 2 minutes to cool custard 
  somewhat. Then transfer it to a bowl and add espresso powder, stirring to 
  dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. 
  Also chill whipping cream. When ready to proceed, whip cream into soft 
  peaks and stir it into coffee custard. Transfer mixture to ice cream 
  machine and freeze according to machine's directions. 
   
  Makes 1 Quart 
   
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK