February 27, 2009 - 12:39 GMT hellomagazine.com Coffee and macadamia ice cream GALLERY Ingredients (Serves 4-6) 600ml/1pt full-cream milk 75g/3oz Cafédirect Machu Picchu Organic Gourmet fresh ground coffee 5 egg yolks 125g/41⁄2oz Fairtrade golden caster sugar 400ml/14fl oz double cream 1-2 tbsp coffee flavoured liqueur (optional) 75g/3oz Fairtrade macadamia nuts, chopped and lightly toasted MethodPour the milk into a pan, add the coffee and heat gently over a very low heat. Stirring well, bring to the boil. Remove from the heat, whisk, then cover and leave to infuse for at least 30 minutes. Strain through a very fine sieve into a bowl. Beat together the egg yolks and sugar until thick and pale yellow, then add the milky coffee. Gently whisk them together, then pour the mixture into a clean pan and set over a low heat until it thickens slightly, taking care that it doesn’t reach boiling point. Pour the mixture into a bowl, whisk in the cream, and coffee-flavoured liqueur, if using, and stir in the macadamia nuts. Leave to cool completely, then remove any surface froth with a spoon. If you have an ice-cream maker, churn the mixture until it begins to freeze. Transfer into a freezer-proof container and freeze for 4 hours. If you do not have an ice-cream maker, pour the mixture into a freezer-proof container, freeze for an hour, then remove and gently break up the ice crystals with a fork. Repeat this process twice more, then leave to freeze for a further 4 hours. Remove from the freezer 20 minutes before serving.