Coffee Ice Cream

[Ingredients]

• 6tbsp fine coffee powder

• 250ml boiling water

• 4 egg yolks

• 6tbsp caster sugar

• 1tsp cornstarch

• 300ml semi skimmed milk

• 150ml double cream

[Steps]

1. Dissolve coffee powder in boiling water. Leave to cool, strain and chill.

2. Whisk yolks, sugar and cornstarch in a bowl until thick and foamy.

3. Bring milk to a boil, gradually pour into egg mixture, whisking constantly.

4. Return mixture to pan and cook over low heat until thickens and is smooth. Return back to bowl, cover tightly with plastic wrap. Leave to cool then chill.

5. Whip cream until thicken but still falls off from a spoon. Fold into custard, add coffee and pour mixture into a container.

6. Freeze for 6hrs until firm, beat once or twice using a fork, electric mixer or food processor to break up ice crystals.

7. Scoop ice cream into glass dishes and decorated with chocolate covered coffee beans.

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