Coffee Ice-Cream with Raspberry Coulis and Chocolate Sauce
1 and quarter cups single cream
5 egg yolks
Half cup caster sugar
1 teaspoon pure vanilla essence
3 cups fresh espresso coffee
8 ozs of dark, milk or white chocolate
Half cup double cream
4 tablespoons butter
Heat the cream until just beginning to bubble, then put to one side to cool.
In a food mixer or large bowl mix the egg yolks, sugar and vanilla extract until thick and creamy.
Whisk in the hot cream and coffee.
Place the pan over a saucepan of gently simmering water.
Stir constantly with a wooden spoon until the mixture coats the back of the spoon. (If the mixture doesn't thicken I occasionally add some custard powder but don't make it too thick.)
Remove the pan from the bowl and let cool.
When completely cool add to the ice-cream maker and process according to the manufacturer's instructions.
Stop churning until almost firm.
Transfer to a freezer container and freeze for 15 minutes or until you're ready to serve (this dish can be kept in the freezer for up to 3 months).
Take out of freezer 15 minutes before serving - but if you're like me and can't wait, the ice cream can be defrosted in the microwave - but watch it very, very carefully: it only needs a few seconds to defrost.
Break up the chocolate into small pieces
Put the chocolate in a heatproof bowl.
Heat half cup of double cream in a small pan until almost boiling.
Pour the cream over the chocolate stirring until the chocolate is almost melted.
Stir in 4 tablespoons of butter.
Mix until smooth and runny.
Serve hot or cold.
Can be kept in airtight container for up to 8 days
You can also put the heatproof dish over a pan of gently simmering water and keep stirring until the mixture is smooth and shiny.