Coffee and Hazelnut Ice Cream

Preparation info

  • Difficulty

    Easy

  • Serves

    8

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Country Elephant,
Painswick

Chef/proprietor Jane Medforth

Ingredients

  • 6 eggs, separated
  • ½ pint (275 ml.) double cream
  • 6 oz. (175 ml.) castor sugar
  • 6 oz. (75 g.) hazelnuts, shelled, toasted and chopped
  • 2 dessertspoons Camp coffee essence

Method

Whisk the egg yolks and cream together until thick. Add the coffee essence.

Whisk the egg whites until stiff and slowly whisk in the sugar. Fold the two mixtures together with the chopped nuts and freeze. This ice cream can be served straight from the freezer.