Tessa Kiros

Coffee & Cassia Ice Cream

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Preparation info
  • Serves

    8–10

    • Difficulty

      Medium

Appears in
Limoncello and Linen Water
Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I like to serve this with Brutti ma buoni or sometimes with a blob of whipped cream on top. I use a ‘moka’ coffee maker to make a strong coffee.

Ingredients

  • 500 ml (17 fl oz/2 cups) pouring (whipping) cream
  • 1

Method

Heat the cream, cassia stick, vanilla and cocoa powder in a large saucepan. Using electric beaters, whisk the eggs and sugar in a bowl until thick and pale.

When the cream is just coming to a boil stir in the coffee. Whisking constantly so nothing scrambles, slowly pour the cream and coffee mixture into the sugary eggs. Scrape it all back into the pan and return to a very low heat, whis