Liege Soft Coffee Ice Cream

For the recipe for soft coffee ice cream in Liege, pour 3 tablespoons of boiling water over coffee, stir well and cool.

Dissolve sugar in cold water and cook over medium heat until the syrup thickens. To determine the readiness of the syrup, it is necessary to stir it with a fork; when removing the fork, the syrup should be pulled out with a thread.

Beat the yolks, and, without ceasing to beat, pour a thin stream of syrup into them. After the mass thickens, pour in coffee, stir and combine with cream previously whipped on ice.

Place the resulting mixture in the freezer. When the edges of the coffee ice cream begin to set, beat for a minute and put back. Thickened ice cream spoon into ice cream makers, sprinkle with ground coffee or chocolate, and you can serve.