Desserts Recipes - Coffee and Brandy Ice Cream Recipe

Ingredients

Serves 6-8

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Method:

1. Beat the eggs and sugar together until smooth. Bring the single cream and coffee just to the boil in a small pan, then stir into the egg mixture.

2. Transfer to the top of a double boiler, or to a heatproof bowl over a pan of gently simmering water. Cook gently, stirring continuously, until the custard is thick enough to coat the back of a spoon.

3. Strain into a bowl and leave to cool, stirring occasionally to prevent a skin forming.

4. Whip the double cream until it will stand in soft peaks, then fold it into the cold custard with the brandy.

5. Pour into a rigid container, cover and freeze for 2-3 hours until half-frozen. Remove from the freezer and stir well, then return to the container and freeze until solid.

6. Transfer the ice cream to the refrigerator about 20 minutes before serving to allow it to soften. Scoop into chilled glasses or dishes and serve immediately.