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Cappuccino Ice Cream
Recipe By : Jon Randall
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 egg yolks
6 ounces muscovado sugar
1/2 pint semi-skimmed milk
1 tablespoon instant coffee dissolved in
2 tablespoons boiling water and cooled
4 fluid ounces amaretto liqueur
4 ounces Amaretti biscuits -- crumbled
4 ounces chocolate coated coffee beans
1 teaspoon cocoa powder -- plus extra for
dusting
1 teaspoon vanilla essence
3/4 pint double cream
chocolate curls -- to decorate
Place the egg yolks, sugar and milk in a heatproof bowl and set over a pan of
gently simmering water. Whisk for about 5 mins until pale and thick, taking
care not to let the custard boil; cool. Stir in the coffee, liqueur, biscuits,
coffee beans, cocoa powder and vanilla essence into the cooled custard. Whip
the cream until it forms soft peaks, then stir into the custard mixture. Turn
into a rigid plastic container and freeze for 1 hour; beat well. Return to the
freezer for 1 hour, beat again, then freeze until required. Remove from the
freezer 15 mins before serving. Scoop into bowls, dust with cocoa powder and
decorate with chocolate curls.
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