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

1. Place the egg yolks, sugar and lowfat milk in a heatproof bowl and set over a pan of gently simmering water.
2. Whisk for about 5 mins till pale and thick, taking care not to let the custard boil; cold.
3. Stir in the coffee, liqueur, biscuits, coffee beans, cocoa pwdr and vanilla essence into the cooled custard.
4. Whip the cream till it forms soft peaks, then stir into the custard mix.
5. Turn into a rigid plastic container and freeze for 1 hour; beat well.
6. Return to the freezer for 1 hour, beat again, then freeze till required.
7. Remove from the freezer 15 mins before serving.
8. 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)