15 - 30 ml (1 - 2 tbsp) freshly roasted coffee beans
2 cups (500 ml) milk
2 eggs plus 8 egg yolks
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream)
2 cups (500 ml) milk
2 eggs plus 8 egg yolks
1/2 cup (100 g) 4 oz caster sugar (superfine granulated)
125 ml (4 fl oz) double cream (heavy cream)
method
1. Turn the freezing compartment or freezer to the coldest setting about 1 hour before making the ice cream.
2. Combine the coffee beans and milk in the top of a double saucepan. Bring to just below boiling point.
3. Place the saucepan over hot water and leave to infuse for 1 hour.
4. Strain the milk into a clean pan, discarding the coffee beans.
5. Heat the flavoured milk until just below boiling point.
6. Beat the eggs, egg yolks and sugar in a large bowl until thick and white, then add the hot milk, stirring well.
7. Return the mixture to the clean pan and cook the custard over very gentle heat, stirring constantly, until it thickens.
8. Do not allow it to boil. Cover the coffee-flavoured custard closely with dampened greaseproof paper and cool.
9. In a large bowl, whip the cream to soft peaks. Add the cold coffee custard.
10. Spoon into a suitable container for freezing.
11. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
12. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
13. Beat the mixture until smooth. Freeze until firm. Return the freezer to the normal setting.
14. Transfer the ice cream to the refrigerator for about 15 minutes before serving, to allow it to soften and "ripen".
15. Serve in scoops in individual dishes or in a large bowl.
2. Combine the coffee beans and milk in the top of a double saucepan. Bring to just below boiling point.
3. Place the saucepan over hot water and leave to infuse for 1 hour.
4. Strain the milk into a clean pan, discarding the coffee beans.
5. Heat the flavoured milk until just below boiling point.
6. Beat the eggs, egg yolks and sugar in a large bowl until thick and white, then add the hot milk, stirring well.
7. Return the mixture to the clean pan and cook the custard over very gentle heat, stirring constantly, until it thickens.
8. Do not allow it to boil. Cover the coffee-flavoured custard closely with dampened greaseproof paper and cool.
9. In a large bowl, whip the cream to soft peaks. Add the cold coffee custard.
10. Spoon into a suitable container for freezing.
11. Alternatively, use a sorbetiere or churn, following the manufacturer's instructions.
12. Cover the container closely and freeze until half frozen (when crystals appear around the edge of the mixture).
13. Beat the mixture until smooth. Freeze until firm. Return the freezer to the normal setting.
14. Transfer the ice cream to the refrigerator for about 15 minutes before serving, to allow it to soften and "ripen".
15. Serve in scoops in individual dishes or in a large bowl.
serving amount
serves 8 - 10
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