A dessert for coffee lovers
Preparation time45 minutes
Cooking time10 minutes
Serves4 to 6
Ingredients
- 1 cup (250ml) milk
- 1 cup (250ml) thickened cream
- 60ml strong fresh espresso
- 4 egg yolks
- ½ cup (110g) caster sugar
Method
- Combine milk, cream and espresso in a saucepan. Bring the mixture to simmering point over low heat.
- Whisk egg yolks and sugar together for 3-4 minutes, until light and creamy.
- Gradually whisk in hot milk mixture into yolk mixture until well combined.
- Return the mixture into a clean saucepan and cook, stirring constantly with a wooden spoon, over low heat until mixture thickens and coats the back of the spoon.
- Transfer mixture to a bowl . Allow to cool before placing in the fridge to chill for several hours.
- Churn ice-cream as directed in the instruction booklet.
- Transfer mixture to an airtight container and freeze until firm.