Fluffy Mocha Ice Cream

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Chef/proprietor Paul Hagger


  • 3 eggs
  • 3 oz. (75 g.) demerara sugar
  • 2 fl.oz. (50 ml.) coffee essence to taste
  • oz. (160 g.) good dark chocolate
  • 1 pint (575 ml.) double cream
  • fl.oz. (40 ml.) Tia Maria
  • grated chocolate or marzipan


Break the chocolate and melt over hot water in a small bowl. Keep warm.

Separate the eggs. Whip the egg yolks till stiff. Add the coffee essence gently with a hand whisk.

Whip the cream and sugar till light and fluffy. Fold in the cream to the yolks mixture.

In a perfectly clean bowl whip the egg whites till stiff but still smooth. Carefully fold into the yolk and cream mixture. Lightly fold in the warm chocolate to the mixture.

Give the empty bowls to somebody else to wash or to children to lick. Place into ice cream machine or deep freeze. Serve straight from the freezer decorated with grated chocolate or marzipan.