If I was absolutely forced to name a favourite flavour of ice cream (crikey, it would be hard) it would be coffee (or it might be chocolate, or coconut, no it is coffee, although rum and raisin is nice too…). Anyway, I do love coffee ice cream and I have made plenty of chocolate, and plenty of strawberry and plenty of vanilla but I have never made coffee ice cream. So last Sunday I dug out the ice cream maker from its winter hiding place at the back of the cupboard and made half chocolate (for the girls) and half Kahlua and coffee ice cream from a batch of custard using six eggs.
The Kahlua was bought for the gathering of friends a few weeks back when I made Nigella’s Espresso Martinis (oh my goodness they are good and worth the purchase of Nigella’s Christmas book all on their own I should think). This bottle of Kahlua was winking at me from the sideboard just begging to be used to flavour ice cream. It was a good call, this is a very good ice cream. It will be made again and soon.
The recipe below gives a 3 egg custard enough for about 5-6 servings of ice cream, but you can easily double it to make more.
3 egg yolks
300ml double cream
1 tsp cornflour
25g caster sugar
25ml very strong coffee
Pour the cream into a small saucepan and heat until just below simmering point. Mix the egg yolks with the cornflour and sugar in a bowl. Now whisking the eggs all the time, pour the hot cream over. When well combined pour the mixture back into the saucepan and continue to stir with a wooden spoon over a gentle heat. The mixture will begin to thicken and will coat the back of the spoon. Take the custard off the heat and stir for a minute or so until it has begun to cool. Add the Kahlua and the coffee and mix in well. Allow the mixture to cool completely before pouring into an ice cream maker and following the manufacturer’s instructions or pouring into a large freezer proof container and placing into the freezer. If you don’t have an ice cream maker you will have to remove the ice cream every hour and beat well with a fork to combine the ice crystals with the custard until the ice cream is smooth and frozen. You will need to remove it from the freezer about 15 minutes before you want to eat it so that it becomes soft enough to spoon out of the container.