Coffee – Ice Cream

Ingredients for 4 servings:

• 200 ml extra strong coffee or espresso
• 250 ml cream
• 100 g sugar
• 4 eggs
• 4 cl liqueur (coffee or mocha liqueur)
• possibly caramel coloring

Instructions

Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes

for the battery-powered ice cream maker, but I think it works without

Caramelize the sugar in a dry (stainless steel*) saucepan until it is about a cognac color. Remove from the heat and deglaze with the fresh, still-hot espresso. Be careful, it will develop a lot of steam! Let it cool. Separate 4 eggs, beat the cream and egg yolks in a bowl over a double boiler until rose-colored. Mix thoroughly with the cooled espresso-caramel mixture. First, place in ice water at room temperature, then chill in the freezer or refrigerator to about 8°C, then transfer the mixture to the ice cream maker. When the ice cream has reached the consistency of soft serve, add 4 cl of mocha or coffee liqueur. If you want a darker color, you can achieve this by adding a little caramel color. * A stainless steel saucepan is my favorite for caramelizing because the sugar color is best seen in it. Without an ice cream maker, I would beat the egg whites of 2 eggs until stiff peaks (stiff enough to cut) and fold them into the cold coffee, cream, egg yolk, and liqueur mixture. Brush a loaf pan with neutral oil or line it with cling film, pour in the mixture, and let it solidify in the freezer at -18°C for at least 6 hours. To serve, briefly dip the loaf pan in water, turn it upside down, and tap the edges. The ice cream will dissolve and can be sliced ​​and served.