ice cream recipe.
750ml double cream
300g caster sugar
6 egg yolks
250 ml boiling coffee
1. separate the eggs and keep the egg yolks, place in a boil with the sugar and whisk
2. in a pot heat the double cream until its came to the boil
3. add half the mixture to the egg yolks and sugar and mix, place back into the pot with the rest of the mix and place back onto the heat stirring consistently ( you make a sauce anglaise which is a think custard)
4. add the coffee and mix, place in an ice cream maker (we have one in work) and churn for 2 hours then placing in the freezer
p.s i you dont have a ice cream make just whisk place in the freezer for an hour and go back and whisk again and place back into the freezer for another hour and whisk again for the final time and place back into freezer once frozen and easy to scoop just place on any dessert or just eat it as it is!
sticky ingredients.
110g butter
340g brown sugar
2tbsp syrup
4 eggs
400g s. flour
275 g dates
480 ml boiling water
2 tsp bicarb soda
30 ml cold coffee
sauce.
130ml double cream
65g butter
65g/ brown sugar sugar
15 ml cold coffee
1 tbsp golden syrup
Method
1. grease the moulds and set the oven at 200 degrees
2. cream the butter and sugar together until it goes light in colour, add the syrup and eggs and beat until combined, add the self rising flour and mix again
3. in another bowl add the dates and the boiling water and blend to form a purée, then add the bicarb soda and the coffee and add to the other mixture and mix together
4. place in the moulds and bake for 20 -30 minutes. prepare the sauce by adding the butter, brown sugar and golden syrup in a pot once butter and sugar has dissolved and come to the boil add the double cream and coffee and mix ( it will harden up once the cream is added but just replace back on to the heat and keep mixing it will re turn to a sauce consistency)
5. bring puddings out of oven , place on a plate and pour sauce on top and add your delicious coffee ice cream and enjoy!
annelouise hall
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