WHITE COFFEE AND COCONUT ICE CREAM
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.