The flavour of fresh coffee transforms ice cream into a sophisticated adult dessert. This recipe is easy to make in an ice cream maker, and keeps well in the freezer for several weeks. Once you’ve mastered the recipe, try our suggestions for variations.
Pour the water onto the coffee grounds, and let it brew for 5 – 10 minutes, depending on how strong you want the flavour to be. Strain the mixture through a coffee filter or muslin to remove the grounds.
Beat together the sugar and egg yolks until the mixture looks pale and fluffy. Beat in the milk and coffee, and transfer the mixture into a saucepan. Bring a second, large pan of water to the boil and allow it to cool to a simmer. Put the smaller pan over the larger pan to form a bain marie, and let the mixture cook, stirring it constantly to prevent sticking. When the custard thickens and forms a skin on the back of the spoon, take it off the heat. When completely cool, transfer to an ice cream maker and follow the manufacturer’s instructions.
Create an adult ice cream sundae by layering coffee and vanilla ice creams with black cherries marinaded in coffee liqueur. Top with whipped cream and a coffee bean.
Make two half quantities of ice cream, one using white sugar and the other using brown. Serve one scoop of each with chocolate brownies.
Make a quick chocolate sauce by combining butter, golden syrup, espresso coffee and cocoa. Pour the hot sauce over the ice cream.