Gluten-free coffee ice cream –
I love all the desserts with coffee, but above all the ice cream, perfect with the taste of the meringue.
Gluten-free coffee ice cream
Preparation time 1 hour (excluding resting time in the refrigerator)
5,5 dl of milk
1,5 dl of double cream
2 small cups of coffee
180 grams of sugar
Heat the milk with 1 dl of cream and coffee over low heat, when hot (it shouldn’t boil), remove from heat and let cool.
Beat the egg yolks with the sugar, add the milk, cream and coffee, heated earlier, and remaining cream and mix well.
Cook the mixture over low heat without boiling, stirring constantly. Pour the cream into a bowl and let it cool down, slamming with a hand whisk, for 10 minutes. Put in refrigerator, covered with foil, for 1 hour.
Transfer the mixture into the ice cream maker and operate it for about 30 minutes. Store the ice cream in the freezer.
Sprinkling with cocoa powder and with some small meringues (here the recipe).