Coffee ice cream

Ingredients 6
Servings 1
Minutes 10 minutes plus freezing


Serving Change
  • 150
    Nescafé espresso coffee
  • 45
    ground beans, espresso or dark roast
  • 250
  • 375
  • 6
    large egg yolks
  • 200
    soft brown sugar


10 minutes plus freezing
1. Put the coffee, ground beans, cream and milk into a pan and bring slowly to boil. Remove from heat. 2. Beat the yolks and sugar together and gradually add the coffee cream, stirring continuously over a low heat until the mixture coats the back of a spoon. Do not allow to boil. 3. Allow to cool for about two hours. 4. Pour the mixture into a chilled container and put in the freezer. Whisk with a fork every 20 minutes until the mixture is half frozen. Tip into a chilled bowl and beat with a rotary beater or electric whisk. Return to the freezer and whisk again at 20 minute intervals until the ice cream is frozen. If you have a good processor, the mixture can be completely frozen without whisking and then broken up and whisked in the machine to an airy consistency, before being returned to the freezer to freeze. Remove about 20 minutes before serving. Serve with biscotti biscuits.



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