Ingredients: 6 egg yolks,1/3 cup sugar,2/3 cup Moscato, or any other sweet dessert wine,1 cup double heavy whipping cream,1/4 cup to 1/3 cup strong black coffee, depending on how strong you want it,1/2 cup crushed oreos, about 4-5 oreos,a dribble of lemon juice, not a lot
Instructions:
- Brew coffee.
- In a medium bowl separate egg yolks and add sugar.
- Whisk it until the mixture is pale and ribbony, about four minutes.
- Add the wine and continue to whisk over a double boiler. Do not stop whisking or the eggs will burn. The bottom of the bowl should not touch the simmering water.
- After four minutes, the mixture should be thick and creamy and you should not see anymore liquid. The mixture should be slightly warm, not cold, but not piping hot.
- Transfer the mixture over a bowl filled with ice and continue to whisk until the mixture is cold.
- Whisk heavy whipping cream in a separate bowl to soft peaks.
- Add the whipped cream into the egg mixture and gently fold or whisk until smooth.
- Add the coffee, depending on how strong you want the ice cream to taste, a squeeze of lemon, and the crushed oreos.
- Fold together.
- Line a terrine or loaf pan with parchment paper.
- Let the paper hang over the edges so it will be easier to remove.
- Fill the mold and freeze for six hours, or overnight until firm.
- Remove be lifting out of the pan. If it is hard to, dip the pan into warm water for five seconds and it should pop right out.
- Slice portions and garnish with crushed oreos and a dollop of whipped cream.
