Fluffy Mocha Ice Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • 3 eggs
  • 3 oz. (75 g.) demerara sugar
  • 2


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