Italian coffee ice-cream recipe
Ingredients6 egg yolks
3 cups (750ml) cream (see tip)
¾ cup (65g) roasted coffee beans
1 cup (220g) caster sugar
chocolate coffee beans
wafers to serve (optional)
Preparation1. Whisk egg yolks and cream together in a heatproof bowl. Add coffee beans and place bowl over a pan of simmering water on low heat for 10 minutes, stirring constantly, until thick enough to coat back of spoon. Remove from heat, add sugar and stir until dissolved. Cover and refrigerate for 2-3 hours, so flavours infuse.
2. Meanwhile, if not using an ice-cream maker, turn freezer to coldest setting. Strain coffee custard into a 10 x 20cm metal loaf pan. Cover tightly with foil and freeze until partially frozen. Transfer to a chilled bowl and beat until ice particles break up. Return to loaf pan and freeze overnight, until firm. Alternatively, churn in an ice-cream maker according to manufacturer's directions. Pour into a loaf pan, cover with foil and freeze overnight.
3. To serve, scoop into glasses and sprinkle with chocolate coffee beans. Serve with wafers to the side, if you like.
If you enjoyed this Italian coffee ice-cream recipe then browse more Italian recipes, Modern Australian recipes, nut-free recipes, low-carb recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
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