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Rich French coffee ice cream

Robin Weir from Good Food Live
Robin Weir's simple and deliciously creamy ice, with just a hint of coffee, makes the most satisfying of desserts

Rich French coffee ice cream

Method

1. Combine the milk, coffee and half the sugar in a medium-sized pan and bring to just below boiling point. Remove the pan from the heat, cover and set aside for 15 minutes.

2. Meanwhile, in a medium-sized heatproof bowl, combine the egg yolks with the remaining sugar and beat them together until they are pale and at 'ribbon' consistency (thick enough to form a raised pattern on the surface when it falls back from the whisk).

3. Pour the cooled mixture in a thin continuous stream into the egg yolks and sugar, whisking continuously.

4. Place the bowl over a pan of simmering water and, using a small wooden spoon, stir the custard until it has thickened.

5. Once it has thickened, place the bowl in a few inches of cold water and stir it to reduce the temperature. Pour the custard into a jug and place in the fridge overnight.

6. Stir the cream into the custard and place in an ice cream machine or in a plastic container and place in the freezer (if you're using a plastic container, keep removing the ice cream every 20 minutes and stir the mixture until frozen).

Cooks Notes:
Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women, because of the risk of salmonella poisoning.