Maple Coffee Ice Cream

Serves 8
Ingredients

8 fl oz maple syrup ¼ tspn salt
2 eggs 8 fl oz evapourated milk
8 fl oz coffee

Combine coffee, syrup and salt. Cook over hot water for 5 minutes. Remove from heat. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into large plastic box or freezer tray and partially freeze. Carefully fold in stiffly whipped evapourated milk. Continue freezing until firm.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
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