Fluffy Mocha Ice Cream from The Great Ice Cream Book by Jon Croft
Break the chocolate and melt over hot water in a small bowl. Keep warm. Separate the eggs. Whip the egg yolks till stiff. Add the coffee essence gently with a hand whisk. Whip the cream and sugar t...
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Cooking tools:
- Whisk
- Mixing bowl
- Saucepan
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
- Stove
Ingredients
- grated chocolate or marzipan
- 1 pint (575 ml.) double cream
- 1½ fl.oz. (40 ml.) Tia Maria
- 2 fl.oz. (50 ml.) coffee essence to taste
- 5½ oz. (160 g.) good dark chocolate
- 3 oz. (75 g.) demerara sugar
- 3 eggs
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