We’re enjoying a lovely spell of dry, warm weather here in West Yorkshire – we hope you are too (if you like that sort of thing, of course!). So, what could be more perfect for this week’s Cakes & Bakes post than some fabulous home-made ice-cream?
Justin’s favourite flavour is coffee, so he’s getting that as a treat whilst he nurses his sore back for a few days in a low-slung deck chair. It’s well deserved as his injury was brought on while shifting piles of boxes – all in the H is for Home cause.
I kept it simple; some flavours don’t need messing about with too much. And I employed my trusty ice cream maker to do the hard work. It couldn’t be simpler – and the results were amazing. A few chocolate coated coffee beans was the only ‘extra’ deemed necessary.
The most delicious, cooling, refreshing, afternoon pick me up.
If you’d like to save this coffee ice cream recipe to Pinterest for later, just click here.
- 180ml/6 fl oz/¾ cup whole milk, well chilled
- 115g/4oz/½ cup caster sugar
- 2tbsp finely ground coffee (or 1tbsp instant dissolved in a tablespoon of boiling water)
- 300ml/10½ fl oz/1½ cups heavy (double) cream, well chilled
- 1tsp vanilla extract
- 12 coffee beans
- 2 or 3 squares of dark chocolate
- In a medium bowl, use a hand mixer or a whisk to combine the milk, caster sugar and coffee until the sugar is dissolved and the coffee well combined (about 1 to 2 minutes on a low speed)
- Stir in the cream and vanilla
- Turn the machine on, pour the mixture into the freezer bowl, and mix until thickened (about 20-25 minutes - or check your machine's manual for the recommended time). The ice cream will have a soft creamy texture
- Decant the contents into a freezer-safe lidded container and put it in the freezer for at least 2 hours to 'ripen' before serving
- Put the squares of chocolate into a small, microwave-safe bowl
- Zap in the microwave for 10 seconds a couple of times until just melted
- Drop the coffee beans into the bowl and cover completely with chocolate
- Using a fork (I have a little cocktail fork that's perfect for the job!), lift each coffee bean out of the bowl on to a small piece of parchment paper. Leave them to harden for at least 10 minutes