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
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Espresso Ice Cream ( Gelato Al Caffe )
Servings: 10
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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