Ice Cream Without an Ice Cream Maker

Ingredients

• •6 egg yolks
• •⅓ cup sugar
• •⅔ cup moscato
• •1 cup double heavy whipping cream
• •¼ cup strong coffee
• •½ cup oreos
• •dribble of lemon juice

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Method

From foodista.com — read the original

1. 1Brew coffee.
2. 2In a medium bowl separate egg yolks and add sugar.
3. 3Whisk it until the mixture is pale and ribbony, about four minutes.
4. 4Add the wine and continue to whisk over a double boiler. Do not stop whisking or the eggs will burn. The bottom of the bowl should not touch the simmering water.
5. 5After four minutes, the mixture should be thick and creamy and you should not see anymore liquid. The mixture should be slightly warm, not cold, but not piping hot.
6. 6Transfer the mixture over a bowl filled with ice and continue to whisk until the mixture is cold.
7. 7Whisk heavy whipping cream in a separate bowl to soft peaks.
8. 8Add the whipped cream into the egg mixture and gently fold or whisk until smooth.
9. 9Add the coffee, depending on how strong you want the ice cream to taste, a squeeze of lemon, and the crushed oreos.
10. 10Fold together.
11. 11Line a terrine or loaf pan with parchment paper.
12. 12Let the paper hang over the edges so it will be easier to remove.
13. 13Fill the mold and freeze for six hours, or overnight until firm.
14. 14Remove be lifting out of the pan. If it is hard to, dip the pan into warm water for five seconds and it should pop right out.
15. 15Slice portions and garnish with crushed oreos and a dollop of whipped cream.