Coffee and Amaretti Ice Cream
Delicious and Creamy Coffee and Amaretti Ice Cream to Try Right Now.
My easy homemade ice cream is a sophisticated bowl of deliciousness. It’s creamy, rich flavours are a perfect way to round off any meal.
A cold, rainy week in March might not seem the obvious time of year to be making homemade ice cream but, after a big, hearty meal, this little bit of luxury is just right. Creamy ice cream with a light coffee flavour, dotted with sweet hits of amaretti biscuit almond rounded off with sweet and savoury dark chocolate curls.
No need for an ice cream machine, you just need a food processor and a freezer.
Serves: 4
Prep time: 30 minutes
Chill time: 6 hours - overnight
Ingredients
For the ice cream:
200ml milk
200ml double cream
3.5 tsp of coffee granules
4 eggs yolks
75g caster sugar
12 amaretti biscuits broken into small pieces
For the chocolate flakes:
40g dark chocolate
Method
Heat the milk, cream and coffee granules in a pan until they are just starting to steam, stirring occasionally to make sure the coffee granules are fully dissolved. Remove from the heat and leave to cool for a few minutes.
Put the egg yolks into a bowl and mix with the sugar. Gradually pour over the milk and stir with a spatula until is combined. Rinse out the pan and then return the mixture to the pan.
Heat again whilst constantly stirring until the mixture starts to thicken and coats the back of a spoon. Do not boil or it will split. Pour through a sieve into a very clean container and close cover with cling film to stop a skin forming.
When the ice cream mixture is completely cool, put a lid on it, put it into the freezer and leave it until it is just frozen, approximately 2 hours.
At this point, take the ice cream out of the freezer and, on a very clean board, chop it into chunks. Put it into a food processor and whizz until it is smooth and return to the container. Repeat this step one more time.
When the second whizz in the food processor is complete, stir in the broken amaretti biscuit pieces and return to the tub and the freezer for a minimum of 4 hours.
The ice cream will keep for a few days in the freezer.
For the chocolate flakes, break the chocolate into pieces and place in a glass or plastic bowl suitable for the microwave. Heat in the microwave for approximately 30 seconds, checking and stirring half-way through.
When the chocolate is fully melted, spread it out very thinly using a dough scraper or palette knife on a slab of cold marble, or you can use a baking sheet. Place it into the fridge for 3-4 minutes.
When the chocolate has set, use the edge of the dough scraper or palette knife to scrape up the chocolate to create the flakes. Make sure that you use a plastic scraper if you are using a metal palette knife. Store the flakes in an airtight box in a cool place until you are ready to use them. They will keep for a few days like this.
Take the ice cream out of the freezer and put it into the fridge around 20 minutes before you want to use it to let it soften. Scoop it into bowls and top with some of the chocolate flakes to serve.
