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Café liégeois from littlefrench

Coffee Ice Cream Recipe (Café Liégeois)

Café liégeois from littlefrench

Name: Café liégeois from littlefrench
Total time: 30 min
Yield: Serves 4
Ingredients: 500ml double cream; 325ml whole milk; 125ml espresso; 1 vanilla pod seeds scraped out; 200g caster sugar; 8 egg yolks; 75ml dark rum; 100ml whipping cream; 1 tsp icing sugar; a splash vanilla extract; crushed ice; 1 large cup sweetened black coffee chilled; a large pinch cocoa powder

Published: October 17, 2019 at 5:02 PM

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Serves 4

Easy

Total time: 30 mins

+ chilling + churning + freezing

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Sumptuous regional French cookery takes centre stage at this intimate neighbourhood restaurant in Bristol. The coffee cuts through the rich ice cream in this simple recipe and the crunchy bits of ice are wonderfully refreshing

Gluten free

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For best results you’ll need an ice-cream maker.

Ingredients

Nutrition

ICE CREAM

500ml double cream
325ml whole milk
125ml espresso
1 vanilla pod

seeds scraped out
200g caster sugar
8 egg yolks
75ml dark rum

TO SERVE

100ml whipping cream
1 tsp icing sugar
a splash vanilla extract
crushed ice
1 large cup sweetened black coffee

chilled
a large pinch cocoa powder

Nutrition: per serving

kcal1149
fat91.6g
saturates53.2g
carbs58.9g
sugars58.2g
fibre0.1g
protein11.2g
salt0.2g

Method

step 1

To make the ice cream, warm the cream, milk, coffee and vanilla seeds in a pan until steaming.
step 2

Whisk the sugar and yolks in a bowl or free-standing mixer until pale, then pour over the warmed cream and milk, whisking constantly. Return to the pan then cook slowly over a low heat, stirring constantly, until it coats the back of a spoon or reads 82C on a digital thermometer. If it does scramble a little you can strain the mixture through a fine sieve.
step 3

Cool then chill completely before adding the rum. Churn in an ice-cream maker until set then freeze until needed.
step 4

To serve, remove the ice cream from the freezer 5 minutes before serving to soften. Whip the cream with the sugar and vanilla extract until soft peaks. Layer 4 sundae glasses with a spoon of crushed ice and a scoop of ice cream. Repeat this three times. Pour over a generous splash of sweetened coffee, top with the whipped vanilla cream then dust with cocoa.

*This recipe is gluten-free according to industry standards

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