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Creamy Coffee Ice Cream

Preparation time 15 minutes, plus 3 - 4 hours to freeze,
Calories 440 per portion

ingredients

serves 6
300 ml (1/2 pint) milk
2 tablespoons instant coffee powder
3 eggs, lightly beaten
50 g (2 oz) caster sugar
410 g (14.5 oz) can evaporated milk
100 ml (1/2 pint) double or whipping cream, whipped

method

1. Place the milk, coffee,- eggs and sugar in a bowl over a pan of simmering water and cook, stirring continuously, until the mixture coats the back of the spoon.

2. Pour the mixture into a large rigid plastic container, cool and freeze for 1 hour or until half frozen.

3. Whisk the evaporated milk until doubled in volume. In another bowl whisk the half-frozen coffee mixture until smooth. Whisk the evaporated milk into the coffee mixture.

4. Return to the freezing container and freeze until just firm. Remove from the freezer, whisk the ice cream until smooth, whisk in the whipped cream and freeze again until firm.

5. Accompany with cigarette russes or other sweet biscuits and, if you like, serve with a hot chocolate sauce.

To make a very quick hot chocolate sauce, melt Mars bars in a basin over a saucepan of hot water, or in the microwave.

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