What’s the perfect pud for easy summer entertaining? Coffee ice cream, of course! If you’ve never made ice cream before, don’t be put off – this recipe couldn’t be simpler.
Coffee ice cream (makes one small tub, serves 4 to 6 people)
Carefully break each egg and separate it, putting the whites into a large bowl and reserving the yolks. Whisk the whites until they stand up in stiff peaks. Test that they’re properly whisked by briefly tipping the bowl, the whites should stay still and not slide around the bowl.
Sift the icing sugar, and tip it into the bowl a little at a time, whisking after each addition. Continue to beat until the mixture is smooth and glossy.
In a separate bowl, whisk the cream until it stands up on soft peaks, Don’t whip it too much, or the ice cream will freeze too hard. Fold in the coffee and egg yolks.
Using a metal spoon, fold the egg white mixture into the coffee and egg yolk mixture, trying not to break up the volume too much. Tip it all into a lidded container, put the lid on and freeze for at least two hours.
To serve, remove the container from the freezer twenty minutes in advance to allow the ice cream to soften. Alternatively, if you’re planning to use the whole tub at once you can take it out just before serving and soften it in the microwave for 15 seconds. Serve it with fresh berries, topped with coffee beans and drizzled with melted chocolate.
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