For a great coffee ice cream, it's essential to get the right depth of flavour. Follow my recipe for great results, then use it for your favourite sundae. Using whole milk rather than skimmed or semi skimmed makes a huge difference
If you are making the praline version, toast blanched whole hazelnuts in a dry pan until light brown all over. When cooled use a coffee grinder to reduce to a powder.
Have a large bowl half filled with cold water ready The bowl you mix the egg yolks and sugar together will be put in this to cool the custard quickly.
Make your coffee. Use 3 times the amount of ground coffee you would usually use for one cup of coffee. Add 45 ml boiled water. Set aside.
Heat the cream and milk in a pan with the vanilla pod until it almost boils - look out for lots of little bubbles.
Mix the egg yolks, sugar and hazelnuts (if using) together in a heat proof bowl.
Pour a little of the hot milk and cream mixture onto the mixture mix and put back into the pan. Keep the bowl you used to mix the eggs and sugar, you'll put the custard back into the bowl
Bring it slowly to 81ºC mixing constantly in a figure of eight motion.
Immediately pour into the mixing bowl and place the bowl into the large bowl of water to cool. Add the coffee. If you have time, chill in the fridge, you'll find the ice cream churns that much more quickly
Remove the vanilla pod and place in the frozen bowl and follow your ice cream maker instructions to churn.
When churned place in the freezer for as long as possible before you make the dessert, preferably overnight.
Top tip: If you are making the Cafe Liegois, form your ice cream into balls when you've just made the ice cream, it will be much easier to shape than when it has hardened in the freezer. Shape into balls and place into a suitable container.
Equipment :Ice cream maker, jug, large bowl, ice block (as you might use in a cool box), thermometer, whisk.