INGREDIENTS

Coffee ice cream

• 250 ml milk
• 60 g coffee beans
• 4 egg yolks
• 125 g sugar
• 250 g mascarpone

Iced coffee

• 6 cups of coffee (900 ml)
• 200 ml cream
• 400 ml cold milk
• Sugar, to taste

Also

• Toppings, to taste (cocoa powder/chocolate sauce/caramel syrup/chocolate sprinkles)

HOW TO MAKE IT

For the ice cream, bring the milk and coffee beans to the boil, remove from the heat and leave to infuse for about 15 minutes. Beat the egg yolks with the sugar using a hand mixer with whisks attached until the sugar has completely dissolved.

Slowly pour the hot coffee mixture into the egg yolk and sugar mixture, stirring constantly. Pour the ice cream mixture through a sieve and continue to whisk in a hot water bath until the mixture begins to thicken. Allow the ice cream mixture to cool slightly, stir in the mascarpone and transfer to a suitable canister.

Freeze the coffee ice cream for at least 4 hours, stirring from time to time so that no large ice crystals form.

For the iced coffee, prepare the coffee in the ZWILLING ENFINIGY Drip Coffee Maker. Then chill it. Shortly before serving, whip the cream until stiff. Stir the coffee and milk together. Sweeten with sugar if desired. Pour into glasses, e.g. ZWILLING SORRENTO Latte Macchiato. Put a scoop of coffee ice cream in each, decorate with cream and garnish with toppings as desired. Serve immediately.

TIP

If you are in a hurry, you can also prepare the coffee with store-bought ice cream.

INFO

Grind the beans for the coffee fresh in the ZWILLING ENFINIGY Coffee Grinder.