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 flamed stove, keep stirring until the custard is just about to boil. Do not allow to boil. This is to ensure the eggs are cooked through. If you are unsure, simply strain the mixture through a seive to keep the custard smooth and velvety.
While warm add to this 
5 tbsps of strong instant coffee crystals stir, until melted. Also add to this
1/2 tsp salt
3 1/2 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 and 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 170F/76C.
You can add about 50gm/2 oz of dark chocolate if you like

4 tbsps of Kalhua, Tia Maria or Baileys Irish Cream liquer can also taste good in this icecream.

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.

 For more delicious recipes try

No comments:

Post a Comment