Dinner party desserts made with coffee – coffee ice cream
You’ll need an ice cream maker for this simple recipe, but the results are really worth the investment. Using espresso beans such as our great value Suprema coffee beans will give a rich depth of flavour. This ice cream is great served on its own, accompanying another dessert or made into a sundae with whipped cream, chocolate-covered coffee beans and a drizzle of caramel syrup.
- 600 ml whole milk
- 4 tablespoons coarsely-ground coffee, made with fresh coffee beans
- 135g caster sugar
- 8 egg yolks
- 2 tablespoons cornflour
- 250ml double cream
- Put the coffee and milk together in a saucepan, and bring to the boil. Remove from the heat, and leave to stand for 10 to 15 minutes. Strain through a fine sieve to remove the coffee grounds, and put about three quarters of the mixture back into the pan, retaining a quarter. Stir the sugar into the pan, and heat gently until dissolved.
- In a separate bowl, whisk together the egg yolks and cornflour then gradually pour on the hot milk. Tip the mixture back into the pan, and heat until it comes to the boil, whisking constantly. It should thicken just enough to coat the back of a spoon – at this stage, take it off the heat quickly before it curdles.
- Stir in the reserved milk, and leave the mixture to cool.
- Once cold, remove any skin that’s formed and churn it in an ice cream maker until slushy.
- Whip the double cream until it stands up in soft peaks, and fold into the ice cream. Finish the freezing process.
- To serve, remove from the freezer 10 to 15 minutes before required, to allow the ice cream to soften.
For a wide range of top quality coffee beans, suitable for all uses, please visit our coffee beans page at the Wholesale Coffee Company website. We also stock a range of flavoured syrups and other coffee ingredients, perfect for making coffee drinks or for using in recipes.