Coffee & Cassia Ice Cream from Limoncello and Linen Water by Tessa Kiros
I like to serve this with Brutti ma buoni or sometimes with a blob of whipped cream on top. I use a ‘moka’ coffee maker to make a strong coffee.
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Cooking tools:
- Hand mixer
- Saucepan
- Stove
- Mixing bowl
- Whisk
- Spatula
Ingredients
- 250 ml (9 fl oz/1 cup) strong espresso coffee
- 120 g (4¼ oz) sugar
- 4 eggs
- 1 teaspoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1 stick of cassia
- 500 ml (17 fl oz/2 cups) pouring (whipping) cream
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