What would you like to cook?
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
8 ice lolly moulds (each approx. 100 ml) and 8 ice lolly sticks
How it's done
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.
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.
Please log in!
Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.
The recipe has been saved in your shopping list under myFOOBY.
Unfortunately, the shopping list was not saved.
You are not logged in
Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.
Choose a cookbook:
Do you really want to remove this recipe from the cookbook?
Delete the entire recipe?
Do you really want to delete this recipe from your cookbook?