WHITE COF­FEE AND CO­CONUT ICE CREAM

Food & Home - - Recipe Feature -

The won­der­ful trick to this ice cream is that it ap­pears to be vanilla, but in­stead has a bold cof­fee flavour. The se­cret? Soak­ing the cof­fee beans in co­conut cream overnight to in­fuse all of the taste but none of the colour Makes 2L EASY 20 mins + overnight, to in­fuse and 6 hrs/overnight, to freeze

WHAT YOU NEED

3 x 400ml tins co­conut cream

180g whole cof­fee beans, roasted + ex­tra crushed beans, to gar­nish

100g ic­ing sugar, sifted

15ml (1 tbsp) cof­fee liqueur (op­tional)

sugar cones, to serve (op­tional)

HOW TO DO IT

1 Place the co­conut cream and roasted cof­fee beans in a large saucepan. Grad­u­ally heat to just be­low boil­ing point. Re­move from heat and pour the mix­ture into a large me­tal bowl. Cover and re­frig­er­ate overnight. 2 Strain the in­fused co­conut cream through a fine-mesh sieve. Dis­card the cof­fee beans. Add the sifted ic­ing sugar, whisk­ing con­tin­u­ously un­til the mix­ture thick­ens and be­comes light and bil­lowy. Fold in the cof­fee liqueur, if us­ing.

3 Pour the mix­ture into a freez­er­proof con­tainer and freeze for 6 hours or overnight. Re­move from fridge about 5 min­utes be­fore serving. Gar­nish with the crushed roasted cof­fee beans and en­joy with the sugar cones, if de­sired.

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