Mochaccino Ice Cream
Just remember that there is a reasonable amount of caffeine in the recipe, so it may not be suitable for late at night or children.
For those outside the UK, Australia or New Zealand, a Flake is a chocolate bar currently manufactured by Cadbury and consists of thinly folded milk chocolate. I prefer this type of chocolate when making ice cream because it is ‘lighter’, but when in doubt, just go with chocolate chips.
Ingredients
| - 4 separated eggs | - 1 teaspoon vanilla essence |
| - ¼ cup castor sugar | - 1½ tablespoons instant coffee |
| - ¼ cup castor sugar | - ½ cup of chocolate chips or a Cadbury Flake |
| - ¼ cup of drinking chocolate | |
| - 300ml cream |
Instructions
Beat the egg whites until stiff while adding the first ¼ cup of castor sugar a tablespoon at a time. Continue mixing all the time and allowing the sugar to dissolve before adding the next tablespoon.
Tip this mixture into a separate bowl (just scrape the mixture out, but don’t bother cleaning the bowl as we’re about to use it again).
In the mixing bowl beat the egg yolks, the vanilla essence, the coffee and the second ¼ cup of castor sugar until thick and the sugar has dissolved.
Add the cream and the drinking chocolate. Beat until thick.
Carefully fold the egg yolk / cream mixture into the egg white mixture (you’re trying to avoid losing the air suspended in the egg and the cream).
Carefully mix in the chocolate chips or crumbled Flake, saving a small amount to sprinkle on the top later.
Pour into a 2 litre ice-cream container. Sprinkle some of the chocolate chips or crumbled Flake on the surface so it looks good.
Freeze for approximately 8 hours until firm.