Café liégeois from littlefrench
- Preparation and cooking time
- Total time
- + chilling + churning + freezing
- Easy
- Serves 4
Skip to ingredients
ICE CREAM
- 500ml double cream
- 325ml whole milk
- 125ml espresso
- 1 vanilla podseeds scraped out
- 200g caster sugar
- 8 egg yolks
- 75ml dark rum
TO SERVE
- 100ml whipping cream
- 1 tsp icing sugar
- a splash vanilla extract
- crushed ice
- 1 large cup sweetened black coffeechilled
- a large pinch cocoa powder
Nutrition: per serving
- kcal1149
- fat91.6g
- saturates53.2g
- carbs58.9g
- sugars58.2g
- fibre0.1g
- protein11.2g
- salt0.2g
Method
step 1
To make the ice cream, warm the cream, milk, coffee and vanilla seeds in a pan until steaming.
step 2
Whisk the sugar and yolks in a bowl or free-standing mixer until pale, then pour over the warmed cream and milk, whisking constantly. Return to the pan then cook slowly over a low heat, stirring constantly, until it coats the back of a spoon or reads 82C on a digital thermometer. If it does scramble a little you can strain the mixture through a fine sieve.
step 3
Cool then chill completely before adding the rum. Churn in an ice-cream maker until set then freeze until needed.
step 4
To serve, remove the ice cream from the freezer 5 minutes before serving to soften. Whip the cream with the sugar and vanilla extract until soft peaks. Layer 4 sundae glasses with a spoon of crushed ice and a scoop of ice cream. Repeat this three times. Pour over a generous splash of sweetened coffee, top with the whipped vanilla cream then dust with cocoa.
