Glace Au Café
|Single cream||1⁄4 Pint (150 Milliliter)|
|Strong coffee||1⁄4 Pint (Made From Freshly Ground Coffee Beans)|
|Castor sugar||4 Ounce (100 Gram)|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Iced water||2 Tablespoon|
Place the single cream and coffee in a pan and warm gently until lukewarm.
Remove from the heat and set aside.
Whisk the egg yolks and sugar together until the mixture is pale and thick.
Whisk in the coffee cream and return the mixture to the pan.
Heat gently, stirring constantly, until the custard thickens.
Set aside to cool.
Whip the double cream with the water until it forms soft peaks.
Add the coffee custard and beat lightly.
Turn into a freezerproof container.
Cover, seal and freeze until firm.
Transfer to the refrigerator 30 minutes before serving to soften.
Scoop into chilled glasses and serve with langue de chat biscuits if liked.