Vanilla Ice Cream with Espresso Sauce Recipe
Rosana McPhee recalls Italian flavours in this glorious panna cotta ice cream recipe, served with a decadent espresso sauce for a perfect after dinner treat.
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Cooking tools:
- Ice cream maker
- Freezer
- Saucepan
- Mixing bowl
- Whisk
- Kitchen scale
- Measuring cup
- Measuring spoon
- Paring knife
- Cutting board
- Fine-mesh sieve
- Spoon
- Ladle
- Airtight container
- Stove
- Refrigerator
Ingredients
- 450ml of whole milk
- 1 vanilla pod
- 150g of caster sugar
- 6 egg yolks
- 180ml of double cream
- 1 pinch of salt
- 75ml of coffee, very strong
- 100g of water
- 100g of sugar
- 25ml of coffee liqueur, optional
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