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On the weekend I bought some Demerara sugar and on the packet was the following recipe. It creates what must be the worlds best ice cream (Ive never had better) and can recommend coffee addicts give this a whirl.
I made it as per the recipe but next time I may swap-out half the ground coffee for a couple of espresso shots.
Enjoy!
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Espresso Coconut Ice-cream
Prep Time: 10 Min plus overnight freezing Cooking Time 5 min.
Serves:8
1/4 Cup of espresso ground coffee
1 cup of coconut cream
6 egg yolks
1 cup or CSR Demerara sugar
600ml of thickened cream (whipped)
1. Combine the ground coffee and coconut cream in a saucepan over medium heat. Stir occasionally for 3-4 minutes or until hot, do not boil. Remove from the heat, cool.
2. Combine egg yolks and CSR Demerara sugar in a large heat-resistant bowl. Place over a saucepan of simmering water (ensure bowl does not touch the water) mix with an electric hand-mixer, on low speed, for 5 minutes or until thick and pale
3. Remove from heat, stir in coffee mixture. Cool.
4. Fold in whipped cream and pour mixture into an airtight container, seal and freeze for 10 hours or until firm.
5. Allow to stand in the refrigerator 10 minutes before serving.
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