COFFEE ICE CREAM

Ingredients:
Eggs - 2 (separated)
Icing sugar - 50 gms
Coffee essence- 2 tbsp
Double cream - 240 ml

Method:

• Whisk egg whites until very stiff, then gradually whisk in icing sugar.
• Whisk egg yolks and coffee essence together and whisk gradually into egg whites.
• Lightly whip cream and fold into coffee mixture.
• Pour into 700 ml ice cube tray or shallow tin and freeze.
• This ice cream does not need any further beating.

Note:

•   It is best to turn the refrigerator to coldest setting one hour before freezing ice cream. Turn back to normal setting once ice cream has frozen.