1 tbsp custard powder
250 ml milk
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
2 tbsp strong black coffee
250 ml milk
1/2 cup (8 Tbls) 100 g caster sugar (superfine granulated)
250 ml (8 fl oz) double cream (heavy cream)
2 tbsp strong black coffee
method
1. Blend the custard powder with a little of the milk.
2. Heat the remaining milk to boiling point and pour on to the blended mixture.
3. Return to the pan and simmer, stirring all the time, until the mixture thickens.
4. Add 50 g of the sugar
5. Whip the cream until semi-stiff. Add the hot custard, the coffee and rest of the sugar, and mix well.
6. Turn into a suitable container.
7. Chill until thoroughly cold, cover closely and half freeze
8. Beat the mixture well. Re-freeze until firm; label and store.
9. Ice creams made with an electric ice cream maker are prepared somewhat differently, and the manufacturer's directions should be followed.
2. Heat the remaining milk to boiling point and pour on to the blended mixture.
3. Return to the pan and simmer, stirring all the time, until the mixture thickens.
4. Add 50 g of the sugar
5. Whip the cream until semi-stiff. Add the hot custard, the coffee and rest of the sugar, and mix well.
6. Turn into a suitable container.
7. Chill until thoroughly cold, cover closely and half freeze
8. Beat the mixture well. Re-freeze until firm; label and store.
9. 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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