A delicious ice cream for those who love coffee.
Quick and easy to make, it will be perfect at the end of a meal or as a mid afternoon treat in the shape of a “café liégeois”.
200ml double cream
1. First, make a sugar syrup: dissolve 125g sugar in 100ml water in a saucepan. Stir constantly. This does not take long and you need to pour the syrup into a container before it turns to caramel!
Let it cool.
2. Meanwhile, make a strong cup of black coffee using instant coffee. Let it cool.
3. Add both syrup and coffee to the fresh cream and stir well.
4. Pour into the ice cream/ sorbet maker for the time indicated by the manufacturer and consume immediately. Serve with cigar-shaped biscuits.
If you do not have an ice cream maker, use a tupperware type container, whisk the mixture and place in the freezer for 1 hour. Check it is still soft and whisk again before serving to break down any icicles that may have formed.
For the Café Liégeois:
In a tall ice cream glass, put 2 scoops of Moka Ice cream, pour some cold coffee on top, add some fresh Crème Chantilly ( see post of Aumônières à la Chantilly of 26 February), decorate with chocolate coffee beans ( or chocolate vermicelli).
Demerara sugar takes longer to dissolve than white sugar.
If you use filter coffee, the taste will be too mild as the ice will diminish it.
If you place the ice cream in the freezer for too long, it can turn into a block of ice.