| 1.5lts | Milk |
| 24 tbsp | Espresso coffee grinds |
| 2 | Egg yolks |
| 50g | sugar |
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Method
1. Infuse the milk with the coffee grinds, bring to the boil and simmer for 5 mins, strain through muslin cloth.
2. Whisk the sugar and eggs together, pour over the milk and allow to cool slightly before churning.
Tips:
When frozen serve in a coffee cup topped with lightly whipped cream and cocoa
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