Iced coffee delights


Ingredients 9
Servings 6
Time

Ingredients

  • BASE
  • 200
    g
    Bakers tennis Biscuits
  • 100
    ml
    amaretto liqueur
  • 125
    ml
    strong Nescafé coffee, warmed
  • COFFEE ICE CREAM
  • 1
    Litres
    cream
  • 100
    g
    crushed coffee beans
  • 6
    egg yolks
  • 125
    g
    brown sugar
 

Method

 
BASE: Soften biscuits with liqueur and coffee. Place a layer on the base of a loaf pan. ICE CREAM: Bring cream and coffee beans to the boil, then cool. In another bowl, beat egg yolks with sugar until creamy. Strain cream and return to heat. Allow to simmer. Pour liquid over yolk mixture and return to heat. Whisk until slightly thickened and cool. Pour ice cream mixture onto biscuit base and place in freezer until set. Place remaining biscuits over. Return to freezer. Unmould and cut into slices or triangular wedges.
 

 

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