Denise says:

You can't beat home made ice cream! By using choice ingredients one can achieve glorious flavours and textures without the addition of additives or synthetic flavourings. As I do not have an ice cream maker, I have written this recipe so that it can be made by simply mixing in a food processor and then freezing. Blending the Italian coffee liqueurs flavours with some strong coffee, this ice cream produces a delicious creamy ice cream. It is perfect with biscotti biscuits or other Italian cakes and desserts.

This recipe also works incredibly well using soya cream or milk for a parev option. In addition, using the parev ingredients makes it a little kinder on the calorie content!

Preparation Time: 15 minutes
Cooking Time: No cooking
Serves: 10 - 12 people

Ingredients:

6 large eggs
150g icing sugar
4 tablespoons Amaretto Liqueur
450ml double cream or soya cream
2 tablespoons instant coffee mixed with 1 tablespoon hot water

Garnish
100g dark chocolate – grated

Method

1)Whisk the eggs and icing sugar together.
2)Add the coffee and Amaretto liqueur.
3)Stir this into the coffee mixture.
4)Whisk the cream so that it is just thick but do not over beat as it will turn buttery.
5)Carefully fold the cream into the coffee mixture and pour into a plastic container with a lid.
6) Freeze overnight.
7)Remove from the freezer about 15 minutes before serving.

To serve the stylish way: Using an ice cream scoop and transfer into a champagne glass or wine glass. Complete with a sprinkling of chocolate shavings.
Tagged in: Coffee, Dairy, Desserts, Dinner Party, Italian, Parev, Shavuot