Mocha ice cream recipe
Mocha Ice Cream recipe
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|250 g||caster sugar|
|5 ½ tbsp||cocoa powder, use Dutch process|
|2 ½ tbsp||plain flour|
|½ tbsp||instant coffee granules|
|2 large||eggs, beaten|
|500 ml||single cream|
|250 ml||double cream|
|1 ½ tsp||vanilla extract, adjust to taste if wished|
Combine the sugar, cocoa, flour, coffee and salt in a saucepan. Add the milk and eggs and stir until smooth. Gently heat on a medium-low heat until mixture is sufficiently thick to coat the back of a spoon. Refrigerate, covered, until thoroughly chilled – at least 1-2 hours.
Stir in remaining ingredients and mix thoroughly.
As the total volume is approximately 1.2 litres, you may need to freeze about half of the mixture at a time in some ice cream makers. Freeze according to manufacturers’ instructions. Keep the unused portion covered and chilled and freeze immediately after completion of first batch.
Spoon finished ice cream into a covered freezer-proof container and freeze until firm – about 2-3 hours. Allow to soften slightly before serving.
Serve with grated chocolate topping, if wished.
ca. 45 min
ca. 3 hrs
Grade of difficulty:
Calories per portion:
Reference: Mocha ice cream recipe
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