Tuesday 6 September 2016

Coffee Ice cream

Coffee Ice Cream

Coffee Ice cream

Serves about 10 persons
 In a pan whisk together
1 1/2 cups sugar
4 egg yolks

In a slow stream, pour over it 1 cup of hot (not boiling ) full cream, stirring constantly.
Bring the pan over a low flame and keep stirring until the custard is just about to boil. Do not allow it to boil. This is to ensure the eggs are cooked through. If you are unsure, simply strain the mixture through a sieve to keep the custard smooth and velvety.
While it's warm, add this 
5 tbsp of strong instant coffee crystals, stirred until melted. Also, add to this
1/2 tsp salt
3 1/2 cups chilled heavy cream
Mix well.
Taste for sweetness and the coffee flavour you enjoy. 
You can add more coffee or sugar at this stage.
Chill overnight. Churn in your ice cream maker.
If you wish to make sure the eggs are cooked but do not curdle, use a thermometer until it registers 76C | 170 F.
You can add about 50g/2 oz of dark chocolate if you like.
4 tbsp of Kalhua, Tia Maria, or Baileys Irish Cream liqueur can also taste good in this ice cream.

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

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