Coffee and macadamia ice cream

Get in touch with your inner child by serving this nutty ice cream in a cone, or place a couple of scoops in a sundae dish and top with fresh fruits and chocolate sauce

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


Pour 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.
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