With your Waring mixer, beat eggs in mixing bowl until
fluffy. In saucepan, combine sugar, flour, salt, and instant
coffee, and gradually stir in Half & Half. Cook and stir over
low heat or in double boiler until sugar is dissolved and
mixture begins to thicken. Add eggs to hot mixture, cook
and stir for 1 minute more. Remove from heat and chill. Stir
in cream and vanilla. Pour mixture into cream can. Chill
mixture until ready to process.
RECIPE FOR FRENCH PISTACHIO ICE CREAM
(COOKED)
2 cups Half & Half (1 pint)
3 Tbsp. instant powdered coffee
2 cups all purpose cream (1 pint)
1-1/2 tsp. pure vanilla extract
2 eggs
1 cup sugar
2 Tbsp. flour
1/8 tsp. salt
2 cups Half & Half (1 pint)
2 cups all purpose cream
1 Tbsp. almond extract
3 drops green food coloring
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