| 1 | Beat sugar and egg yolks together until pale yellow and very thick. |
| 2 | Slowly add milk, beating gently to avoid a build-up of foam. |
| 3 | Stir in salt. |
| 4 | Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. |
| 5 | Regulate heat so water remains at a low boil, and stir continuously 8 minutes. |
| 6 | Custard will thicken enough to coat the spoon, and surface foam will disappear. |
| 7 | Immediately remove top of double boiler and set it in a large bowl of cold water. |
| 8 | Stir 2 minutes to cool custard somewhat. |
| 9 | Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. |
| 10 | Cover and set in refrigerator to chill thoroughly. |
| 11 | Also chill whipping cream. |
| 12 | When ready to proceed, whip cream into soft peaks and stir it into coffee custard. |
| 13 | Transfer mixture to ice cream machine and freeze according to machine"s directions. |
| 14 | Makes 1 quart tom maresca and diane darrow - prodigy guest chefs cookbook |
