*  Exported from  MasterCook  *

                          Cappuccino Ice Cream

Recipe By     : Jon Randall <[email protected]>
Serving Size  : 1    Preparation Time :0:00
Categories    : Ice Cream

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                    Egg yolks
  6      oz            Muscovado sugar
  1      c             Semi-skimmed milk
  1      tb            Instant coffee -- dissolved in:
  2      tb            Water -- boiling
  4      oz            Amaretto liqueur
  4      oz            Amaretti biscuits -- crumbled
  4      oz            Chocolate coated coffee beans
  1      ts            Cocoa powder -- plus extra
                       - for dusting
  1      ts            Vanilla essence
  1 1/2  c             Double cream
                       Chocolate curls -- to decorate

Place the egg yolks, sugar, and milk in a heatproof bowl and set over
a pan of gently simmering water. Whisk for about 5 minutes until pale
and thick, taking care not to let the custard boil; cool.

Cool coffee. 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 minutes before serving. Scoop into bowls,
dust with cocoa powder and decorate with chocolate curls.


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