Italian coffee ice-cream

Italian coffee ice-cream

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Make the day before required.

Ingredients

Quantity Ingredient
3 egg yolks
1/2 cup cream, or cream and whole milk
1/4 cup freshly roasted coffee beans
1/2 cup sugar

Method

  1. Beat the egg yolks lightly in a bowl, or on the top of a double-boiler, and whisk in the cream or cream and milk to blend. Add the coffee beans and place mixture over a saucepan of gently simmering water, stirring constantly, until thickened. Remove from the heat and add the sugar immediately, stirring until dissolved.
  2. Allow the custard to stand several hours, to develop a good coffee flavour, and then pour through a sieve into a jug. Pour into an ice tray, cover tightly with foil and freeze until a 2 cm solid rim has formed around the edge. Transfer to a chilled bowl and beat vigorously with an electric mixer or rotary beater, until the ice particles have broken up. Return to the tray and freeze until firm and creamy. Alternatively, use an ice-cream maker and follow the manufacturer’s directions. Scoop into glasses to serve and sprinkle, if liked, with chopped roasted nuts or chocolate-coated scorched almonds.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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