Cappuccino Ice Cream Recipe
- 3 x Egg yolks
- 6 ounce Muscovado sugar
- 1/2 pt Semi-skimmed lowfat milk
- 1 Tbsp. Instant coffee dissolved in
- 2 Tbsp. Boiling water and cooled
- 4 x Fluid ounces amaretto Liqueur
- 4 ounce Amaretti biscuits, crumbled
- 4 ounce Chocolate coated coffee Beans
- 1 tsp Cocoa pwdr, plus extra for Dusting
- 1 tsp Vanilla essence
- 3/4 pt Double cream Chocolate curls, to Decorate
- Place the egg yolks, sugar and lowfat milk in a heatproof bowl and set over a pan of gently simmering water.
- Whisk for about 5 mins till pale and thick, taking care not to let the custard boil; cold.
- Stir in the coffee, liqueur, biscuits, coffee beans, cocoa pwdr and vanilla essence into the cooled custard.
- Whip the cream till it forms soft peaks, then stir into the custard mix.
- Turn into a rigid plastic container and freeze for 1 hour; beat well.
- Return to the freezer for 1 hour, beat again, then freeze till required.
- Remove from the freezer 15 mins before serving.
- Scoop into bowls, dust with cocoa pwdr and decorate with chocolate curls.
egg yolks, muscovado sugar, milk, coffee, boiling water, fluid, chocolate, cocoa, vanilla, cream chocolate curls
Taken from cookeatshare.com/recipes/cappuccino-ice-cream-99347 (may not work)