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Preparing time: 40 min
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Chill time: overnight and 2 hours
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Ingredients
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Method
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4 egg yolks
100 g caster sugar
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Place the egg yolks and sugar in the bowl of a stand mixer.
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Beat the yolks and sugar until the mixture gets the ribbon consistency, becomes pale and fluffy.
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500 ml whipping cream
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In the meantime, pour the cream into a small saucepan and bring it to a slow boil on medium heat.
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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.
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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.
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Take the pan from the heat and strain the mixture through a fine sieve to a glass container.
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50 ml very strong freshly brewed coffee
1 tsp coffee liqueur (I used Kahlùa)
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Add strong coffee, coffee liqueur and stir to combine.
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Cover the glass container with plastic wrap and refrigerate overnight.
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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. Serve in an ice cream cone, the recipe for Homemade ice cream cones are here.
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