When summer comes around, I am always on the look out for wonderful ice cream or sorbet recipes. A lovely italian lady gave me her recipe for ice cream that she says is always a family favourite. The secret to great ice cream is to use only the very best of ingredients and you will get a superb ice cream.
This is really easy to make and if you have an ice cream maker it is easier still to make. Just follow your instructions on the maker. If you don’t have one it just takes a little longer to make.
6 egg yolks (I use Free Range)
1/2 cup caster sugar
2 cups cream
1 1/2 cups coffee beans
Beat egg yolks with the sugar until light and pale in colour.
Scald the cream with the coffee beans in it and then pour over the yolk mixture, stirring until well combined.
Pour back into the saucepan and stir gently over a low heat until it thickens and coats the back of a spoon. Let it cool down, leaving the coffee beans in it. When cool, strain it into a chilled ice cream tray, discarding coffee beans. Cover with plastic wrap and freeze until starting to set around the edges.
Take out of freezer and transfer to a chilled mixing bowl and mix with electric beater until smooth. Pour back into the freezer tray, cover with wrap again and freeze until firm.
Serve with some lovely fresh summer berries and whipped cream. Can top with a small amaretti biscuit for extra treat.