The process and skills of homemade coffee ice cream
Ingredients: 2 egg yolks, 30 grams of fine sugar, 15ml of Bailey liqueur, 1g of espresso powder or 40ml of espresso, 100ml of cream. Add 2 egg whites and 20 grams of fine sugar.
Note: the following picture is 10 times the amount above.
Divide the eggs first and put the egg white and yolk in two pots.
Add sugar, Bailey liqueur and coffee powder to the egg yolk.
Pass through the hot water, beat until the volume is about twice as large, and then put it in the refrigerator.
The egg whites and sugar are whisked so that they can stand up and increase the volume by more than 5 times. Put it in the refrigerator and refrigerate.
The cream ice water is completely beaten so that it can stand up.
Mix the egg yolk and cream with a rubber scraper.
Add egg white cream and mix well.
Put it in the refrigerator for 3 hours.
Let's eat!
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