Gelato al Caffè

Espresso Ice Cream

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 1.75 litres (3 pints) double cream
  • 450 ml (15

Method

Follow the instructions for making Vanilla Ice Cream opposite until the mixture has thickened. Put the instant coffee into a bowl and add 300 ml (10 fl oz) of the hot custard. Stir until the granules have dissolved. Return this mixture to the saucepan and stir well; it should be a very dark colour. Allow to cool.

Pour into an ice-cream machine and churn until frozen, or freeze in a suit