1/4 cup (4 Tbls) 50 g caster sugar (superfine granulated)
2 tbsp water
2 tbsp instant coffee powder
150 g plain chocolate
3 egg yolks
250 ml (8 fl oz) double cream (heavy cream)
2 tbsp water
2 tbsp instant coffee powder
150 g plain chocolate
3 egg yolks
250 ml (8 fl oz) double cream (heavy cream)
method
1. Mix the sugar, water, and coffee powder in a saucepan, bring to the boil, and boil for 1 minute.
2. Break the chocolate into small pieces and melt it in the syrup in the pan.
3. Cool, then stir in the egg yolks.
4. Whip the cream until it holds soft peaks and fold in the chocolate mixture.
5. Turn into a suitable container with lid or cover with foil
6. Chill until thoroughly cold, cover closely and half freeze
7. Beat the mixture well. Re-freeze until firm; label and store.
8. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed
2. Break the chocolate into small pieces and melt it in the syrup in the pan.
3. Cool, then stir in the egg yolks.
4. Whip the cream until it holds soft peaks and fold in the chocolate mixture.
5. Turn into a suitable container with lid or cover with foil
6. Chill until thoroughly cold, cover closely and half freeze
7. Beat the mixture well. Re-freeze until firm; label and store.
8. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed
serving amount
serves 6
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