It’s finally summer, so we’re getting cool with our coffee. While iced coffee makes the perfect long drink for hot weather, coffee ice cream makes the ideal summer pudding. It’s sophisticated enough for dinner parties, but simple enough to make regularly. Our version uses real coffee as well as instant for a double caffeine punch. You will need an ice cream maker for this, but the results are worth it!
Four free range eggs, yolks only
100g caster sugar
200ml double cream
250ml full fat milk
30ml strong black fresh (espresso) coffee
What to do:
Place the egg yolks and sugar into a large mixing bowl, and beat thoroughly until the mixture looks pale and fluffy. Slowly add the cream, beating to combine. Put on one side.
Put the milk in a large pan with the vanilla pod, and gently heat it through. Add the espresso coffee (hot or cold). Add a tablespoon of hot water to the instant coffee to make sure all the granules are dissolved, and add it to the pan. Give everything a good stir round until it looks like very milky coffee.
Add the cream and egg mixture to the milk, and mix to combine. Heat the mixture over a medium heat for two or three minutes, stirring constantly, but don’t let it boil.
Take the pan off the heat and let it cool, then chill it down in the fridge. Finally, follow the instructions on your own ice cream maker for the finished results.
Serve with chocolate coated coffee beans, chocolate sprinkles and mint sprigs.
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