Coffee Ice-Cream with Raspberry Coulis and Chocolate Sauce
Prep time: 
Total time: 
Serves: 6-8
Coffee ice-cream:
  • 1 and quarter cups single cream
  • 5 egg yolks
  • Half cup caster sugar
  • 1 teaspoon pure vanilla essence
  • 3 cups fresh espresso coffee
Chocolate sauce:
  • 8 ozs of dark, milk or white chocolate
  • Half cup double cream
  • 4 tablespoons butter
Coffee ice-cream:
  1. Heat the cream until just beginning to bubble, then put to one side to cool.
  2. In a food mixer or large bowl mix the egg yolks, sugar and vanilla extract until thick and creamy.
  3. Whisk in the hot cream and coffee.
  4. Place the pan over a saucepan of gently simmering water.
  5. 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.)
  6. Remove the pan from the bowl and let cool.
  7. When completely cool add to the ice-cream maker and process according to the manufacturer's instructions.
  8. Stop churning until almost firm.
  9. 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).
  10. 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.
Chocolate sauce:
  1. Break up the chocolate into small pieces
  2. Put the chocolate in a heatproof bowl.
  3. Heat half cup of double cream in a small pan until almost boiling.
  4. Pour the cream over the chocolate stirring until the chocolate is almost melted.
  5. Stir in 4 tablespoons of butter.
  6. Mix until smooth and runny.
  7. Serve hot or cold.
  8. Can be kept in airtight container for up to 8 days
  9. You can also put the heatproof dish over a pan of gently simmering water and keep stirring until the mixture is smooth and shiny.
Raspberry Coulis
  1. see recipe here
Recipe by Doe's Kitchen at