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coffee ice cream
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125ml hot water 40g coarsely ground dark roast coffee beans pinch mixed spice 300ml single cream 4 egg yolks 75g demerara sugar 300ml double cream pour the water over the coffee and leave to stand for 5 minutes. strain the coffee into a pan with a pinch of mixed spice and the single cream. bring to a simmer whisk the egg yolks and demerara sugar until pale and thick, then pour the coffee flavoured cream onto the eggs, stirring continuously. return to the pan and thicken the custard. allow to cool and chill in the fridge for an hour add the double cream and freeze churn the coffee ice cream. |
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