A perfect Easter lunch dessert to keep everyone awake in front of the roaring fire………although this year the cold weather seems to be doing that for us brrrrrrr! If you’re a coffee fan then this ice cream is an instant (see what I did there) and satisfying winner!
- 1 can condensed milk
- 300ml single cream
- 2 heaped tbsp instant coffee
- Warm the cream in a pan over a medium heat. When it looks like it is just beginning to simmer, remove from the heat and whisk in the coffee until it had dissolved.
- Pour the condensed milk into the cream and stir to combine
- Chill and then put into a container and freeze overnight…no churning needed! Although if you want an instant ice cream, churn for about 30 minutes and eat!
I served mine with a mini version of my hazelnut frangipane tartlet (see here) drizzled with dark chocolate, half a lightly poached vanilla pear and some teeth shattering hazelnut praline. For the vanilla pear, lightly poach half a cored and peeled pear in sugared water for about 20 minutes with a splash of vanilla extract or a halved and de-seeded vanilla pod, until soft.
- 60g caster sugar
- 40g hazelnuts
- Toast the hazelnut in a hot oven for about 6 minutes. Then remove, wrap in a towel and rub the skins off
- Lightly bash in a pestle and mortar or in a plastic bag with the back of a rolling pin to coarse crumbs. Sprinkle sparsely over a piece of greaseproof paper
- Heat the caster sugar in a dry frying pan over a high heat and leave to melt, stirring every so often until the sugar turns liquid and golden brown. Watch it as it will easily burn.
- As soon as it is a pale golden brown and the sugar has all dissolved, remove from the heat and quickly pour over the hazelnuts in a thin layer. It will set fast so work quickly (it will be EXTREMELY hot though so make sure you don’t touch it)
- Leave to cool in a cool place or place the caramel on a hard marble surface to speed it along. When cool, break in shards and mind your teeth.