Espresso Ice Cream ( Gelato Al Caffe ) Recipe
Servings: 10
Ingredients
- 1 3/4 lt double cream
- 450 ml lowfat milk
- 4 x fresh vanilla pods split iengthways egg yolks
- 350 gm caster sugar
- 1 x 225g jar good quality instant coffee
Directions
- Follow the instructions for making Vanilla Ice Cream (qv) till the mix has thickened.
- Put the instant coffee into a bowl and add in 300ml of the warm custard.
- Stir till the granules have dissolved.
- Return this mix to the saucepan and stir well; it should be a very dark colour.
- Allow to cold.
- Pour into an ice cream machine and churn till frzn or possibly freeze in a suitable container.
- Serves 10
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 10 servings | |
| Calories 24 | |
| Calories from Fat 7 | 29% |
| Total Fat 0.83g | 1% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 22mg | 1% |
| Potassium 83mg | 2% |
| Total Carbs 2.39g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.42g | 2% |
| Protein 1.64g | 3% |
