Cold Brew Ice Cream


Cold Brew Ice Cream


320ml double cream

160ml milk

50g ground coffee

6 free-range egg yolks

120g sugar

Chocolate shavings


Mix milk and cream, then stir in the ground coffee. Let the coffee steep overnight. Filter out the milk and cream mixture, discarding the used coffee grounds. Pour the mixture into a pan and bring to a gentle simmer.

Using an electric whisk mix the egg yolks and sugar in a bowl until the sugar has dissolved.

Slowly pour the hot cream and milk over the egg and sugar mixture, make sure you keep on whisking.

Transfer the mixture back to the saucepan and gently boil, stirring all the time and taking care to scrape the sides and bottom of the pan, until the mixture is glossy and has thickened.

Sprinkle some choclate shavings into the ice cream whilst cooling and then churn in an ice cream machine or a food processor (this is the next best thing) until thick.

Pack into a reuseable tub and freeze for a few hours so the ice cream can firm.