coffee ice cream
Member recipe

coffee ice cream

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Serves 6

very creamy ice cream, tasting somewhere between coffee and caramel

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  • 280 ml double cream
  • large can condensed milk
  • 4 egg yolks
  • 100g caster sugar
  • 2 tbsp instant coffee powder
  • 160 ml milk (to thin if necessary)


    1. Put the double cream, coffee powder and condensed milk in a heavy based saucepan and bring to boil.
    2. Whisk the egg yolks and the caster sugar together and add to the cream mixture. Bring back to the boil and simmer for 2 minutes.
    3. Add the milk to thin to the consistency of thin custard and cool.
    4. Put into an ice cream maker and leave for 45 minutes. Put into a freezer container and freeze.

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