Place egg yolks and half the caster sugar in a
heatproof bowl; whisk for 3-4 minutes, or until pale
and fluffy.
Place cream, milk, vanilla bean, and remaining sugar
in a saucepan over high heat, stirring until sugar
dissolves. Bring just to the boil, add espresso, and
pour into egg mixture; whisk until combined.
Place the bowl over a saucepan of simmering water
and stir continuously for 6-8 minutes, or until
mixture is thick enough to coat the back of a wooden
spoon. Strain mixture into another bowl and
refrigerate until cool.
Place in the bowl of an ice-cream maker and freeze
according to manufacturer’s instructions. Serve
mocha ice-cream sandwiched between two Florentines.
Originally Submitted
12/18/2012
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