Cappuccino ice cream

Yield: 1 Servings

Measure Ingredient
3 \N Egg yolks
6 ounces Muscovado sugar
½ pint Semi-skimmed milk
1 tablespoon Instant coffee dissolved in
2 tablespoons Boiling water and cooled
4 \N Fluid ounces amaretto
\N \N Liqueur
4 ounces Amaretti biscuits, crumbled
4 ounces Chocolate coated coffee
\N \N Beans
1 teaspoon Cocoa powder, plus extra for
\N \N Dusting
1 teaspoon Vanilla essence
¾ pint Double cream
\N \N Chocolate curls, to
\N \N Decorate

Place the egg yolks, sugar and milk in a heatproof bowl and set over a pan of gently simmering water. Whisk for about 5 mins until pale and thick, taking care not to let the custard boil; cool. Stir in the coffee, liqueur, biscuits, coffee beans, cocoa powder and vanilla essence into the cooled custard. Whip the cream until it forms soft peaks, then stir into the custard mixture. Turn into a rigid plastic container and freeze for 1 hour; beat well. Return to the freezer for 1 hour, beat again, then freeze until required. Remove from the freezer 15 mins before serving. Scoop into bowls, dust with cocoa powder and decorate with chocolate curls.


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