Iced Coffee Cream Custard

Name: Iced Coffee Cream Custard
Yield: Makes 8 to 10 servings
Ingredients: 2 cups chilled whipping cream; 1 cup whole milk; 2 teaspoons instant espresso powder dissolved in 1/4 cup water; 1 vanilla bean, split lengthwise; 1/2 cup plus 2 tablespoons sugar; 4 large egg yolks; 1/4 cup coarsely ground espresso beans; Pinch of ground cinnamon; 1 cup good-quality coffee ice cream, slightly softened

August 20, 2004

(Café Liègeois Onctueux)

Liège is a province of Belgium; café liègeois is usually coffee ice cream with whipped cream, but it can also be iced coffee with whipped cream. This thick drink—served elegantly in wineglasses—combines the two styles into one delicious dessert.

Recipe notes

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