Chocolate and Coffee Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Carved Angel,

Chef/proprietor Joyce Molyneux


  • 8 oz. (225 g.) Menier chocolate
  • 3 oz. (75 g.) ground coffee
  • ½ pint (275 ml.) milk
  • 8 oz. (225 g.) sugar
  • 5 fl.oz. (150 ml.) egg white
  • 15 fl.oz. (425 ml.) double cream


Put the coffee in the milk and bring to the boil and infuse for 15 minutes. Strain through a muslin over chocolate broken into pieces. Mix till smooth.

Cook the sugar and egg whites over hot water to make a meringue. Remove from heat and beat till cool.

Whip the cream lightly.

When the chocolate mixture and meringue are cool, fold into the cream carefully. This mixture can be placed into a container and frozen without churning or piped into meringue cases and frozen. Serves well straight from the freezer.