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Coffee Ice Cream


  • 4 Egg(s) (free range) (separated )
  • 150g Unrefined golden caster sugar
  • 300ml Double cream
  • 1.5 tsp Coffee extract


  1. Whisk the egg whites until stiff peaks are formed
  2. Gradually whisk in the caster sugar until glossy and stiff.
  3. Whisk the cream in a separate bowl until soft peaks are formed.
  4. Fold the cream, egg yolks and coffee extract into the egg whites and sugar until well combined.
  5. Pour into a container and freeze for 2 hours minimum.

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