Café liégeois

30 MINUTES + CHILLING + CHURNING + FREEZING SERVES 4 | EASY | GF

For best results you’ll need an ice-cream maker. The coffee cuts through the rich ice cream and the crunchy bits of ice are wonderfully refreshing.

ICE CREAM double cream 500ml whole milk 325ml espresso 125ml vanilla pod 1, seeds scraped out caster sugar 200g egg yolks 8 dark rum 75ml

TO SERVE whipping cream 100ml icing sugar 1 tsp vanilla extract a splash crushed ice sweetened black coffee 1 large cup, chilled cocoa powder a large pinch

• To make the ice cream, warm the cream, milk, coffee and vanilla seeds in a pan until steaming.

• Whisk the sugar and yolks in a bowl or free-standing mixer until pale, then pour over the warmed cream and milk, whisking constantly. Return to the pan then cook slowly over a low heat, stirring constantly, until it coats the back of a spoon or reads 82C on a digital thermometer. If it does scramble a little you can strain the mixture through a fine sieve.

• Cool then chill completely before adding the rum. Churn in an ice-cream maker until set then freeze until needed.

• To serve, remove the ice cream from the freezer 5 minutes before serving to soften. Whip the cream with the sugar and vanilla extract until soft peaks. Layer 4 sundae glasses with a spoon of crushed ice and a scoop of ice cream. Repeat this three times. Pour over a generous splash of sweetened coffee, top with the whipped vanilla cream then dust with cocoa.

PER SERVING 1,149 KCALS | FAT 91.6G SATURATES 53.2G | CARBS 58.9G | SUGARS 58.2G FIBRE 0.1G | PROTEIN 11.2G | SALT 0.2G