Cappuccino ice cream
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Cappuccino ice cream
Last updated 6/12/2012 1:12:10 AM. Recipe ID 39986. Report a problem with this recipe.
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      Title: Cappuccino ice cream
 Categories: Ice, Creams
      Yield: 1 Servings
      3    Egg yolks
      6 oz Muscovado sugar
    1/2 pt Semi-skimmed milk
      1 tb Instant coffee dissolved in
      2 tb Boiling water and cooled
      4    Fluid ounces amaretto
      4 oz Amaretti biscuits, crumbled
      4 oz Chocolate coated coffee
      1 ts Cocoa powder, plus extra for
      1 ts Vanilla essence
    3/4 pt Double cream
           Chocolate curls, to
  Place the egg yolks, sugar and milk in a heatproof bowl and set over
  a pan of gently simmering water. Whisk for about 5 mins until pale
  and thick, taking care not to let the custard boil; cool. Stir in the
  coffee, liqueur, biscuits, coffee beans, cocoa powder and vanilla
  essence into the cooled custard.  Whip the cream until it forms soft
  peaks, then stir into the custard mixture. Turn into a rigid plastic
  container and freeze for 1 hour; beat well. Return to the freezer for
  1 hour, beat again, then freeze until required.  Remove from the
  freezer 15 mins before serving. Scoop into bowls, dust with cocoa
  powder and decorate with chocolate curls.

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Recipe ID 39986 (Apr 03, 2005)

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