We had some family over for dinner the other week, and because we had all eaten far too much dinner no one really wanted much of the desserts we’d made. So I was left with lots of leftover double cream. I remember making Ice-cream last summer so I decided to make another batch with it. This time coffee flavoured.
Mocha Coffee Ice Cream
1 tablespoon of instant coffee
1 tablespoon of Tia Maria
300ml Double cream
Line a 1 litre Loaf tin or similar tin with clingfilm.
Seperate the eggs and whisk the whites until stiff.
Next whisk the sugar, eggs yokes, Tia Maria and instant coffee.
Lastly whisk the cream until stiff.
Folding in the cream to the sugar mixture, then fold in the egg whites gently to keep the air in, but mix well.
Pour in to the tin and freeze overnight.
Serve with grated chocolate.