Hello, im a new member and i hope you will enjoy this ice cream
COFFEE ICE CREAM
Freshly ground coffee gives this classic ice cream a distinctive and sophisticated flavour.Choose a dark-roasted bean to ensure a rich, glossy colour to the ice cream.
Serves 8 - 10
INGREDIENTS:
60 ml/4tbs dark-roasted ground coffee
600ml or 2.5 cups milk
200g or 7oz soft light brown sugar
6 egg yolks
475 ml or 2 cups whipping cream
Put the coffee in a jug. Heat the milk in a saucepan to near-boiling point and pour over the coffee.Leave to stand for 4 minutes.
Meanwhile, in a large bowl, beat the sugar and egg yolks untill light. Pour the milk over, whisking all the time. Strain the mixture back into the pan through a fine sieve.
Cook the custard over a low heat for 1-2 minutes, stirring untill it coats the back of a wooden spoon. Do not boil. Pour into a shallow freezer container and leave to cool, stirring occasionally.
Freeze for about 2 hours, then tip into a bowl and whisk with a fork untill smooth. Whip the cream untill peaks form and fold into the frozn mixture.
Return to the freezer for 1 more hour, then turn out and whisk again.Finally, freeze for 3-4 hours, untill solid. Transfer to the fridge for 20 minutes, before scooping and serving.
COFFEE ICE CREAM
Freshly ground coffee gives this classic ice cream a distinctive and sophisticated flavour.Choose a dark-roasted bean to ensure a rich, glossy colour to the ice cream.
Serves 8 - 10
INGREDIENTS:
60 ml/4tbs dark-roasted ground coffee
600ml or 2.5 cups milk
200g or 7oz soft light brown sugar
6 egg yolks
475 ml or 2 cups whipping cream
Put the coffee in a jug. Heat the milk in a saucepan to near-boiling point and pour over the coffee.Leave to stand for 4 minutes.
Meanwhile, in a large bowl, beat the sugar and egg yolks untill light. Pour the milk over, whisking all the time. Strain the mixture back into the pan through a fine sieve.
Cook the custard over a low heat for 1-2 minutes, stirring untill it coats the back of a wooden spoon. Do not boil. Pour into a shallow freezer container and leave to cool, stirring occasionally.
Freeze for about 2 hours, then tip into a bowl and whisk with a fork untill smooth. Whip the cream untill peaks form and fold into the frozn mixture.
Return to the freezer for 1 more hour, then turn out and whisk again.Finally, freeze for 3-4 hours, untill solid. Transfer to the fridge for 20 minutes, before scooping and serving.


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