Recipes>Coffee Recipes
Coffee Ice Cream (Glace moka)
by Elizabeth David from At Elizabeth David’s Table
Easy
Serves 4
A luxurious coffee ice cream recipe from Elizabeth David. The freshly roasted coffee with lemon zest and brown sugar gives a mild but true coffee flavour.
Discover more delicious Coffee recipes
From punchy desserts to bold marinades
From the book
At Elizabeth David’s Table
Elizabeth David
Buy From
Introduction
A luxury ice cream, with a mild but true coffee flavour and a very fine texture.
Tags
Ingredients
| 125g / ¼lb | freshly roasted coffee beans |
|---|---|
| 600ml / 1 pint | single cream |
| 3 | egg yolks |
| A strip | lemon peel |
| 90g / 3 oz | pale brown sugar |
| 125ml / ¼ pint | double cream |
| 1 tbsp | white sugar |
Essential kit
You will need: a pestle and mortar and an ice-cream maker or freezing tray.
Method
First put 125g/¼lb of freshly roasted coffee beans in a marble mortar. Do not crush them but simply bruise them with the pestle, so that the beans are cracked rather than broken up. Put them in a saucepan with 600ml/1 pint of single cream, 3 egg yolks well beaten, a strip of lemon peel and 90g/3oz of pale brown sugar. Cook this mixture over very gentle heat, stirring constantly until it thickens. Take from the heat and go on stirring until it is cool. Strain through a fine sieve. When this cream is quite cold and thick, into it fold 125ml/¼ pint of double cream lightly whipped with a tablespoon of white sugar. Freeze in an ice-cream machine or turn into a freezing tray, cover with foil, and place in the ice-making compartment of the refrigerator, which should already be turned to maximum freezing point. Freeze for 3 hours; after the first hour stir the ice cream, turning sides to middle. Turn out whole on to a flat dish and cut into four portions.
The coffee beans can be used again for a second batch of ice cream; and a less expensive basic mixture using 600ml/1 pint of milk and 5 egg yolks still makes a very excellent ice. Always use a light roast of coffee.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Elizabeth David recipes
View all
Elizabeth David’s Paté of Chicken Livers
by Elizabeth David from A Book of Mediterranean Food
Lamb and Aubergine Stew
by Elizabeth David from At Elizabeth David’s Table
More Coffee Recipes
View all
Nadiya Hussain’s Espresso Chocolate Cake
by Nadiya Hussain from Cook Once, Eat Twice
Vegan Tiramisu
by Giuseppe Federici from Cooking with Nonna
More Ice Cream and Sorbet Recipes
View all
Nadiya Hussain’s Kulfi Ice Cream Bars
by Nadiya Hussain from Nadiya’s Simple Spices
Yotam Ottolenghi: Max and Flynn’s Lemon Sorbet
by Yotam Ottolenghi , Ixta Belfrage from Ottolenghi FLAVOUR
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
