Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 8
Change no of portions required to :
Ingredients & Prep
500 ml double cream
150 ml whole milk
250 g condensed milk sweet
30 g caster sugar
3 tbsp coffee instant espresso type
50 ml coffee liqueur
1 vanilla pod or paste 1 tsp per pod
4 eggs large yolk only
Place milk, cream, instant coffee, condensed milk & sugar in a saucepan, cut vanilla pod length ways & scrape out seeds on both sides, all to the pan cut up empty pod into sticks & add as well or use vanilla paste extract, NOT essence.
Place yolk into a bowl large enough to hold the cream/milk later.
Heat the milk/cream mixture stirring all the time to stop it catching on the bottom, use a thermometer & when it reaches 76'c turn off the heat then pour a little into the yolk & whisk hard, repeat a little at a time until you have used about half the hot milk/cream mixture, then pour the rest in & whisk, sieve the hot ice cream back into the saucepan to remove all the bits, cover & allow to cool , then put in the fridge to go cold, add coffee liqueur.
Pour cold ice cream mixture into an ice cream maker & churn until stiff, spoon into a plastic lidded container & freeze for a few hour before serving.
Suggestion & Tips
When mixing in coffee you can test taste as you go by adjusting the amount to your taste.