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
Ice cream mixture
To freeze
Utensils
one rectangular tin (approx. 30 x 15 cm)
How it's done
Ice cream mixture
Place the egg yolks and icing sugar in a bowl, beat using the whisk on a mixer, continue to beat for approx. 10 mins. until the mixture thickens and becomes lighter in colour. Mix in the cognac and coffee powder. Carefully fold the whipped cream into the mixture, transfer to the tin.
To freeze
Approx. 6 hrs. Remove, place the tin briefly in hot water, tip out the ice cream. Dust the ice cream with a little coffee powder, cut into slices and serve immediately.
| Note: | The ice cream is creamiest when it’s frozen for no more than 12 hrs. |
|---|---|
| Shelf life: | Approx. 1 week in the freezer. |
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