Coffee ice cream

THIS recipe is really simple and doesn't require an ice cream maker, just a freezer. The finished result is a little firmer than the shop bought soft scoop ice creams. To overcome this you just need to take out the ice cream from the freezer about 10-15 minutes before serving.

Serves 6-8

Ingredients:

● 175g golden caster sugar

● 150ml (¼ pint) water

● 5 large egg yolks

● 150ml (¼ pint) whipping cream

● 1 ½ -2 tbsp instant coffee granules

Method:

In a saucepan place the golden caster caster sugar along with the water and bring to a boil. Once the mixture is boiling let it boil vigorously for at

least 5 minutes. The golden caster sugar should have dissolved. Take the simple syrup off the heat and allow to cool.

Meanwhile, beat the egg yolks in a glass bowl. Then once the simple syrup has cooled down sufficiently so as not to cook the egg yolks. Pour it over the beaten egg yolks in a steady stream, whisking the mixture all the time. Once all the simple syrup has been beaten into the egg yolks, place the glass bowl over a saucepan of hot water and continue whisking until the mixture has thickened. Take off the heat and leave to cool.

Dissolve the coffee granules in a little hot water and leave aside. Then in a clean glass bowl, whisk the whipping cream until it just becomes stiff. Add the dissolved coffee and whisk the cream until all the coffee has been evenly distributed. Finally, fold the coffee cream into the egg yolk mixture. Place this mixture into a plastic, freezer proof container and cover with a lid. Place in the freezer and leave until it is just