Cappuccino ice cream

Recipe from: 1/15/2004 12:00:00 AM

Ingredients 6
Servings 6


  • 500
  • 4
    egg yolks
  • 150
    castor sugar
  • 40
    instant coffee powder
  • 30
    boiling water
  • 100
    white chocolate, chopped


Pour half the cream into a saucepan and heat to just below boiling point. Beat the egg yolks and castor sugar together until light.
Add the cream, stirring continuously.
Return to the saucepan and heat until the mixture thickens and coats the back of a spoon.
Dissolve the coffee powder in the boiling water and add to the hot cream mixture.
Pour into a bowl and chill for 30 minutes.
Whip the remaining cream until stiff and fold into the cooled mixture.
Freeze for three hours or until the mixture begins to harden.
Process in a food processor to break up the ice crystals.
Melt the chocolate in the microwave oven on 50 percent power.
Stir into the cream mixture before it hardens. Freeze.
Makes 1,5 litres ice cream.

Read more on: dairy  |  microwave

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