Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Coffee ice cream
When coffee meets ice cream, the result is wonderfully creamy, refreshing, and packed with a caffeine kick. It’s no surprise this flavor was named Ice Cream of the Year last year - but be warned: you’ll need an ice cream maker for this recipe.
The quantity in the recipe is suitable for about 6 portions.
| Ingredients | ||
|---|---|---|
| 250 | ml | Milk |
| 250 | ml | Cream |
| 3-4 | teaspoon(s) | Instant coffee |
| dash | Vanilla flavor | |
| 4 | Egg yolks | |
| 75 | g | Sugar |
| pinch | Salt | |
- Bring the milk and cream to the boil in a saucepan over a medium heat, then stir in the instant coffee. Leave the liquid to cool for about an hour.
- In a separate bowl, whisk the egg yolks with the sugar and salt over a bain-marie until the sugar and salt have dissolved. Add the coffee mixture to the egg yolk mixture and heat everything in a bain-marie to 80 degrees while stirring. Freeze the liquid mixture for approx. 1 hour.
- Then freeze in the ice cream maker for 30 minutes until creamy. Place the coffee ice cream in a sealable container in the freezer for a few hours (preferably overnight). The coffee ice cream will keep for about 2 weeks if frozen.
