Dalgona coffee ice lollies

Dalgona coffee ice lollies

Total: 7 hr 15 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / piece: 110 kcal
, Fat: 4 g
, Carbohydrate: 15 g
, Protein: 3 g

Ingredients

8 pieces

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

Ice cream

4 dl milk
3 fresh egg yolks
60 g sugar

Dalgona

4 tbsp instant coffee
3 tbsp sugar
4 tbsp water, hot
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Utensils

8 ice lolly moulds (each approx. 100 ml) and 8 ice lolly sticks

How it's done

Ice cream

Warm the milk in a pan, remove the pan from the heat. Whisk the egg yolks and sugar in a bowl. Pour half of the milk into the egg yolks, whisk well. Pour the mixture back into the pan and bring to just below the boil over a medium heat, stirring constantly until the mixture thickens and turns creamy. Pour the mixture through a sieve into a measuring cup, setting aside approx. 150 ml. Pour the remainder of the mixture into the ice lolly moulds, freeze for approx. 30 mins.

Dalgona

Pour the coffee, sugar and water into a measuring cup. Using the whisk on a hand mixer, whisk for approx. 10 mins. until stiff. Pour in the reserved egg & milk mixture, leave to cool. Spread the mixture on top of the frozen ice cream, create a slight marble effect using a teaspoon, insert the ice lolly sticks, freeze for approx. 7 hrs.

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