Our ice-cream on Saturday was coffee flavour. I don't think I'd ever had coffee ice-cream before. Our verdict: it doesn't really hold up by itself, but it would work well accompanying a dessert. I'm not sure what, exactly. Ideas on a postcard (or in the comments box!), please.
Laura x
Coffee ice-cream
Takes 1.5 hours (25 min hands-on, at least 35 mins cooling, 30 mins churning)
Serves 4 on its own, 6 as a side
200ml milk
3 egg yolks
50g granulated sugar
300ml whipping cream
2tbsp instant coffee mixed with a little hot water
Whisk the egg yolks and sugar together in a heatproof bowl. Heat the milk until nearly boiling (small bubbles will appear around the edge of the pan). Slowly pour the milk onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, and set aside to cool.
Just before churning, add the cream and the coffee (little by little, tasting as you go until the flavour seems right to you). Churn in the machine for 25-30 minutes.
Whisk the egg yolks and sugar together in a heatproof bowl. Heat the milk until nearly boiling (small bubbles will appear around the edge of the pan). Slowly pour the milk onto the egg mixture, whisking all the time. Then stand the bowl over a pan of simmering water, making sure the base of the bowl does not touch the water. Stir continuously until it thickens (about 10-15 minutes). Take it from the heat, and set aside to cool.
Just before churning, add the cream and the coffee (little by little, tasting as you go until the flavour seems right to you). Churn in the machine for 25-30 minutes.
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