Strong Coffee ice cream

Strong coffee ice cream


Coffee ice-cream

If coffee is your thing you will be no stranger to an affogato. An espresso over a couple of scoops gellato or ice cream. Combintations of vanilla, coffee, hanzelnut, walnut  or chocolate gellato work wonderfully. This can be fast tracked by adding a shot or two of espresso and the cognac to pre made, slightly softened coffee ice cream. (Store bought or hand cranked)


The following will suit between 4-8 depending on how you choose to serve it .

500 ml semi skimmed or whole milk

125 ml strong coffee, such as espresso

1 tsp vanilla extract

6 egg yolks

60g caster sugar

60g light muscovado sugar

300 ml double cream

1 tbsp cognac ( optional )

Make your preference of strong coffee, fresh or using good quality espresso powder, an essence like old fashioned Camp work well . Warm the milk and add the strong coffee, stir and remove from the heat.  If you are adding fresh coffee that has grounds, pour through seive lined with a twice folded clean muslin, or similar ( i.e. Jeycloth) return to a clean pan and keep warm.

In a heatproof bowl (one large enough to fit over your pan), whisk together the egg yolks and sugar until thick and creamy.  Stir in the warm, coffee-infused milk. Place the bowl over a pan of  gently simmering water, the bowl must not touch the water.  Stirring continuously,  temper the coffee custard mix to the point when it coats the back of a spoon and when you drag you finger through it leaves the mark. Once again strain through a sieve into a clean bowl, allowing the mixture to cool before gently adding the cream, vanilla and cognac if using. Leave to cool completely. Churn in an ice-cream maker or alternatively pour into a suitable storage tub and freeze, break up the crystals by stirring often, at least hourly, until frozen. If using a machine you will need to freeze the coffee ice cream in your freezer for a minimum of 4 hours after processing.

Note: if not using a machine and the ice cream becomes too solid place it into a plastic bag ( I used to use two, one inside the other ) and bash with a rolling pin. Alternatively whizz the ice cream in a food processor to airiate before returning it to the freezer.

Serve in espresso cups. Dress with physalis, lightly dredge with icing sugar and with serve homemade biscotti.

Enjoy  x

5 thoughts on “Strong Coffee ice cream

  1. I’m really enjoying the design and layout of your website. It’s
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    • Hello, thank you for dropping by. Im a brand new kid on the blogging block like an old Granny at a trash metal gig! Trying to keep it simple in truth and glad you find it effective. Getting the way of things slowly slowly slowly and delighted you like the style, thank you x

  2. I am not nearly talented enough to try to make any of these yummies myself, but drooling over the tasty looking pics before attacking a pint of chocolate chip mint!

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  4. Pingback: Chocolate platter and a chocolate pancake stack | ice cream magazine

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