Mocha Ice Cream

You can influence the flavour of this recipe by using different coffee.

No recipe Image

Have you prepared this dish and taken a picture?

print save Save to... share with friends upload images

Ingredients

250 g	caster sugar
5 ¹/₂ tbsp	cocoa powder, use Dutch process
2 ¹/₂ tbsp	plain flour
¹/₂ tbsp	instant coffee granules
1 pinch(es)	salt
375 ml	milk
2 large	eggs, beaten
500 ml	single cream
250 ml	double cream
1 ¹/₂ tsp	vanilla extract, adjust to taste if wished

Method

Preparation time: ca. 45 min Resting time: ca. 3 hrs / Grade of difficulty: medium / Calories per portion: n/a

Combine the sugar, cocoa, flour, coffee and salt in a saucepan. Add the milk and eggs and stir until smooth. Gently heat on a medium-low heat until mixture is sufficiently thick to coat the back of a spoon. Refrigerate, covered, until thoroughly chilled - at least 1-2 hours.

Stir in remaining ingredients and mix thoroughly.

As the total volume is approximately 1.2 litres, you may need to freeze about half of the mixture at a time in some ice cream makers. Freeze according to manufacturers' instructions. Keep the unused portion covered and chilled and freeze immediately after completion of first batch.

Spoon finished ice cream into a covered freezer-proof container and freeze until firm - about 2-3 hours. Allow to soften slightly before serving.

Serve with grated chocolate topping, if wished.