Coffee ice cream

Coffee ice cream

By
From
Dig In!
Makes
1 litre
Photographer
Mark Roper

Ingredients

Quantity Ingredient
Simple vanilla custard ice cream
20g coffee beans
2 tablespoons instant coffee

Method

  1. Preheat the oven to 200°C (or 180°C for a fan-forced oven).
  2. Put the coffee beans on a baking tray and roast in the oven for 10 minutes. Remove from the oven, cool slightly and lightly crush using a mortar and pestle.
  3. Prepare the simple vanilla custard ice cream, adding both the crushed coffee beans and the instant coffee to the milk and cream mixture before you bring it to the boil. Once at temperature, let the mixture infuse for 15 minutes.
  4. Reheat the mixture and continue with the ice cream recipe. Strain the mixture before freezing.
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