Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
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Bring the cream, milk and coffee beans to the boil. Remove the pan from the heat, allow to cool, cover and leave to infuse in the fridge for approx. 12 hrs.
Pour the cream through a sieve into a pan. Whisk together the eggs and sugar, bring to just below the boil over a medium heat while stirring. As soon as the mixture thickens, remove the pan from the heat and stir for a further 2 mins. Strain the crème, allow to cool, cover and refrigerate for approx. 2 hrs.
Transfer the crème to a wide-bottomed tin, cover and freeze for approx. 4 hrs.
Divide the ice cream into four shallow bowls (approx. 150 ml each). Sprinkle 1 tbsp of sugar onto each portion, caramelize with the flame on a blowtorch, serve immediately.
| Tip: | Make the ice cream in an ice cream maker. |
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