Coffee Ice Cream Recipe |
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You will need..... 2 eggs, separated 2 oz. icing sugar, sieved 2 tablespoons coffee essence 1/4 pint double cream
Preparation Time
15 minutes
Whisk egg
whites until very stiff, then gradually whisk in icing sugar. Whisk egg
yolks and coffee essence together and whisk gradually into egg whites.
Lightly whip cream and fold into coffee mixture. Pour into 1
1/2 pint ice cube tray or shallow tin and freeze. This ice cream does
not need any further beating. To vary,
fold in with the cream 2 oz. finely chopped walnuts, or 2 oz. lightly
crushed meringue, or 2 oz. crushed macaroons. Serves 6.
Quick Tip
It is best to turn the refrigerator to coldest setting one hour before
freezing ice cream. Turn back to normal setting once ice cream has frozen.
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