The practice of Italian coffee sorbet

1. Prepare egg yolk, fine granulated sugar, Bailey liqueur, coffee powder

two。 Pour all the materials in 1 into the basin

3. Put the pot on the pot with hot water.

4. Send hot water at intervals of 80 °C to thicken, then stir with ice water to cool.

5. Cream is mixed with fine sugar in stages.

6. Add coffee and egg yolk paste and beat well.

7. Stir well until hooked.

8. Pour the stirred ice cream paste into the mold and freeze it in the refrigerator for 3-4 hours to solidify.

9. Take off the mold before eating and cut it to an easy-to-enter size.