Coffee Ice Cream
1 1/2 c. milk,scalded
4 Tbsp ground strong coffee
4 egg yolks
1/2 c. sugar
1/4 c. heavy cream
1/4 tsp ground cinnamon
1. Combine the milk and ground coffee in a pan. Place over low heat, for 10 minutes. Place a cheesecloth inside a strainer and strain milk into a bowl. Reserve.
2. Whisk yolks until pale yellow. Add sugar by degrees, beating until the mixture is light and pale. Slowly pour in milk. Add the cream slowly. Stir in cinnamon.
3. Pour mixture into a saucepan and cook over low heat, stirring with a wooden spoon, until it has doubled in volume, about 2 or 3 minutes. Remove from heat.
4. Pour into a suitable container and let cool. Freeze for 8 hours.