Coffee ice cream

Coffee ice cream

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
500ml cream
4 egg yolks, beaten
80g freshly roasted coffee beans, cracked
165g sugar

Method

  1. Stir cream into egg yolks, add coffee beans and cook in a heatproof bowl over simmering water, stirring constantly, until thickened.
  2. Remove from heat and add sugar, stirring until dissolved. Stand custard for several hours to develop a good coffee flavour, then strain through a nylon sieve into ice cream trays. Cover tightly with foil and freeze until it forms a solid rim about 2.5 cm wide.
  3. Transfer to a chilled bowl and beat vigorously with an electric or rotary beater. Return to trays and freeze until firm and creamy. Place in refrigerator for 30 minutes before serving to soften a little. Serve with a crisp biscuit.
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