Coffee and Hazelnut Ice Cream from The Great Ice Cream Book by Jon Croft
Whisk the egg yolks and cream together until thick. Add the coffee essence. Whisk the egg whites until stiff and slowly whisk in the sugar. Fold the two mixtures together with the chopped nuts and ...
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Cooking tools:
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Freezer
Ingredients
- 6 eggs, separated
- ½ pint (275 ml.) double cream
- 6 oz. (75 g.) hazelnuts, shelled, toasted and chopped
- 6 oz. (175 ml.) castor sugar
- 2 dessertspoons Camp coffee essence
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