Recipe

Coffee ice-cream

Mar 29, 2014 1:00pm
  • 10 mins preparation
  • 20 mins cooking
  • Serves 6
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Ingredients

Coffee ice-cream
  • 6 egg yolks
  • 3 cup (750ml) cream
  • 3/4 cup (65g) coffee beans
  • 1 cup (220g) caster sugar

Method

Coffee ice-cream
  • 1
    Turn freezer to its coldest setting. Whisk egg yolks and cream together in a heatproof bowl. Add coffee beans and place over a pan of simmering water, stirring constantly, until thickened. Remove from heat. Stir in sugar, until dissolved. Cover and set aside to infuse for 2-3 hours.
  • 2
    Strain custard mixture into a 10cm x 20cm metal loaf pan. Cover tightly with foil and freeze until partially frozen (about 2-4 hours). Transfer to a chilled bowl and whisk until ice particles break up. Return to loaf pan and freeze overnight, until firm.
  • 3
    Scoop ice-cream into cups or glasses to serve.

Notes

Light cream, light milk or whole milk may be substituted for cream.

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