|
|
Instructions |
|
|
|
Using a baking tin, brush the inside with canola oil and then cover the interior of the tin with cling film/glad wrap. This will make removing the ice cream easier.
|
|
|
|
Beat the yolk with the sugar until pale white.
Add the instant coffee and the expresso slowly.
|
|
|
|
Beat the cream in a seperate bowl.
Beat the egg whites in a seperate bowl.
Add the cream to the coffee mixture and then fold in the egg white.
|
|
|
|
Once nicely amalgamated, pour into the tin cover with cling wrap/glad wrap and then place in the freezer over night.
|
|
|
| Serving
Suggestions |
|
|
Serve on its own or with fresh berries
|
|
|
Originally Submitted
8/17/2006
|
