Coffee ice cream
Item 1 of 1
This coffee ice cream recipe from Matthew Tomkinson is perfect for those who appreciate desserts with a bit of prep. Coffee ice cream makes a decadent accompaniment to a chocolate dessert, or can be served in a glass with a shot of espresso.
First published in 2015
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Ingredients
Metric
Imperial
- 8 shots of ground coffee
- 18 egg yolks
- 340g of sugar
- 850ml of milk
- 850ml of cream
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
Add the egg yolks and sugar to a bowl and whisk until pale and smooth. Meanwhile, bring the cream, milk and coffee to the boil then remove from the heat
- 18 egg yolks
- 340g of sugar
- 8 shots of ground coffee
- 850ml of milk
- 850ml of cream
2
Gradually whisk the hot milk and cream mix into the eggs and sugar until well combined, then tip into a pan and heat to 80°C or until the mixture coats the back of a spoon
3
Pass the mixture through a fine sieve into a bowl and set aside to chill. Once cold, churn in an ice cream maker and store in the freezer until ready to serve
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