- 3 cups 35% cream
- 1 cup 2% milk
- 3 egg yolks
- 1 cup fancy molasses
- 2 Tbsp instant coffee
- Bring 2 cups of cream and the milk to a boil in a heavy saucepan. In another bowl whisk yolks and molasses together, gradually whisk in the hot cream mixture. Return the mixture to the saucepan until the mixture thickens and leaves a path on the back of the spoon at 185°F. Remove from heat, whisk in the instant coffee and remaining 1 cup of cream.
- Place coffee custard in fridge till well cooled. (can be made 2 days ahead)
- Process coffee custard in ice cream maker according to manufacturers instructions.