Coffee and Chipped Dark Chocolate Ice Cream

Name: Coffee and Chipped Dark Chocolate Ice Cream
Ingredients: ½ pint/285 ml double cream, whipped; 4 oz/112 g dark chocolate; 3 large eggs, separated; 2 tbsp very strong black coffee – use 1 rounded tsp instant coffee granules dissolved in 2 tbsp boiling water, then let it cool; 2 tbsp very strong black coffee – use 1 rounded tsp instant coffee granules dissolved in 2 tbsp boiling water, then let it cool; 3 oz/84 g sieved icing sugar; 2 tbsp very strong black coffee – use 1 rounded tsp instant coffee granules dissolved in 2 tbsp boiling water, then let it cool

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The inspiration for this ice cream came when I was indulging in a visit to Häagen Dazs, in Heathrow Airport. I ate the most delicious and decadent combination of tastes in one ice cream: it was called Cappuccino Commotion, and consisted of coffee ice cream with bits of chocolate, toasted almond and caramel chips. Well, I combined three of those four most complementary tastes in this ice cream.

Ingredients

Dessert
Vegetarian
Gluten-free

Ingredients

Method