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Coffee Ice Cream

Preparing time: 40 min
Chill time: overnight and 2 hours
Ingredients
Method
4 egg yolks
100 g caster sugar
egg yolksCaster sugar
Place the egg yolks and sugar in the bowl of a stand mixer.
Egg and sugar mixture, pale and fluffy
Beat the yolks and sugar until the mixture gets the ribbon consistency, becomes pale and fluffy. 
500 ml whipping cream
Pour the cream in a saucepan
 
In the meantime, pour the cream into a small saucepan and bring it to a slow boil on medium heat. 
Pour the hot cream to the egg and sugar mixture
Remove the cream from heat, lower the speed of the stand mixer to 1. Slowly and gradually pour the hot cream in the egg and sugar mixture.
Return the mixture to the saucepanCook until it thickens
Return the hot mixture to the pan and cook it over a very gentle heat, stirring constantly until it thickens. It takes about 10 minutes. This process requires patience but it is worth time because makes the beautiful texture of the icecream - smooth and velvety.
Strain through the sieve
Take the pan from the heat and strain the mixture through a fine sieve to a glass container. 
50 ml very strong freshly brewed coffee
1 tsp coffee liqueur (I used Kahlùa)
Add strong coffeeAdd coffee liqueur
Add strong coffee, coffee liqueur and stir to combine.
Cover with plastic wrap and refrigerate overnight
Cover the glass container with plastic wrap and refrigerate overnight.
The ice cream before freezing in the freezerTransfer the ice cream to the container
The next day, pour the mixture in the ice cream machine and follow the manufacturer’s instructions. Transfer the icecream to a container and freeze at least 2 hrs before serving.
Coffee Ice Cream; Polly Eats LondonCoffee Ice Cream; Polly Eats LondonCoffee Ice Cream; Polly Eats London

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