Foodie Friday: Celebrate International Coffee Day next week with this divine Rich Coffee Ice Cream with Rose and Sesame Ripple.
Prep: 1 Hr
Cook: 20 Mins
- 55g freshly ground coffee
- 600ml milk
- 100g caster sugar
- 100g brown sugar
- 8 egg yolks
- 400ml thickened cream
- 1 1/2 tbs rosewater
- 4 (40g) sesame snap bars (from supermarkets), coarsely chopped, plus extra to serve
- Unsprayed fresh and dried edible rose petals (from gourmet food shops – optional), to serve
Place coffee and milk in a saucepan over low heat and bring to just below the boil. Remove from heat and stand for 15 minutes to infuse, then strain through a muslin- or Chux-lined sieve into a clean saucepan, discarding grounds. Keep coffee mixture warm over a very low heat while you make the custard.
To make the custard, place sugars and egg yolks in a heatproof bowl and whisk until pale and creamy. Gradually whisk in warm coffee mixture. Transfer to a clean saucepan over low heat and cook, stirring constantly with a wooden spoon, for 12-15 minutes or until thickened and mixture coats the back of the spoon.
Strain custard into a clean bowl and whisk in cream and rosewater. Stand for 30 minutes or until cooled, then stir through sesame snap. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until firm.
Transfer the ice cream to a 1.25L (5-cup) freezer-proof container, then cover and freeze for 4 hours or overnight until completely firm.
Serve scoops of ice cream scattered with extra sesame snap pieces and rose petals, if using.