Prep 20 mins
Cook 2 hrs
This looks very interesting. You make a coffee custard and then lighten it with effervescent water. Cooking time is chill time
- 1 pint black coffee (very strong and fresh)
- 4 drops almond extract
- 2 well beaten eggs
- 2 tablespoons sugar (or to taste)
- 4 tablespoons heavy cream
- 1 cup sweetened whipped cream
- 1 quart of ice cold effervescent water
- 1 pint of shaved ice
- Brew coffee and place in a double boiler.
- Mix the almond extract, eggs, sugar, and thick cream well.
- When the coffee reaches the boiling point, Temper the egg mixture by slowly adding 2/3 cup of the hot coffee to it while stirring well.
- Return the tempered egg mixture to the double boiler while again stirring well.
- Cook only until the custard coats the back of the spoon.
- When perfectly cold, fold in a cup of sweetened whipped cream.
- Add a quart of ice cold effervescent water and a pint of shaved ice.
- Serve in tall sherbet glasses.
This is almost like a coffee ice cream float - creamy and custardy and cold, with a little jolt of caffeine. I brewed the coffee twice as strong as what I would normally drink, but it probably could have gone a little stronger. There seems to be a step missing in the directions - after the custard coats the back of the spoon, remove from heat and chill 2 hours. This hold time I think could go longer, so you could make up the custard ahead of time, and just mix the cream and sparkling water when you're ready to serve.