Chocolate and Coffee Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 8 oz. (225 g.) Menier chocolate
  • 3 oz. (75


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 c