Espresso Ice Cream - cooking recipe

Ingredients

1 1/2 c. milk, scalded
2/3 c. Espresso coffee grounds
4 egg yolks
1/2 c. superfine granulated sugar
1/2 pt. heavy cream
1/4 tsp. cinnamon

Preparation

Combine the milk and coffee grounds in a saucepan.
Place over very low heat and steep for 15 minutes.
Using a fine sieve lined with cheesecloth, strain the coffeed-milk into a bowl and reserve (discard grounds).
In a mixing bowl, beat egg yolks with a wire whisk until pale yellow, then gradually beat in the sugar. Continue beating until mixture is light and fluffy.
Gradually beat in the coffeed-milk, then the cream.