Its Easter, a foodie occasion so I cannot forgo a dessert menu without this icey sweet delight. Coffee is such a crowd pleasing and moresih dessert flavour (if you’re a caffeine lover) as it naturally tops off a dinner and satisfies those bitter fans and the sweet toothed. From tiramisu to coffee cake I love it. But in ice cream….well need I say more. With the subtleyly of the ginger and cinnamon it makes for a ironically warming flavour in this cooling ice cream. Acoompanied with a warm lava centred chocolate fondant it was the perfect finale to Easter lunch.
Ice Cream (Serves 6 modestly)
- 300ml single cream
- 1 can condensed milk
- 2 tbsp coffee granules
- 1 tbsp ground ginger
- 1 heaped tsp ground cinnamon
- Heat the cream until just coming up to the boil. Add the coffee and spices and whisk until all combined off the heat.
- Leave to cool.
- Whisk in the condensed milk until thoroughly combined and transfer to a container or tupperware to store int he freezer.
- Freeze until set! You can remove it from the freezer about 5 minutes before serving to make it easier to serve.
Salted Pistachio Brittle
Very general measurements and method here! If in doubt use a sugar thermometer.
- 200g caster sugar
- 160g roughly of golden syrup
- 3 tbsp water
- 60g pisatchios, crushed
- 1 tsp malden salt
- 1 tbsp unsalted butter
- Line a baking tray with non stick parchment (grease with oil if you want)
- Crush the nuts and mix with the salt and set aside.
- Mix the sugar, syrup and water in a pan. Heat on a medium high heat but do not be tempted to stir. Allow it to melt and begin to caramelise and bubble. Leave for 5-10 minutes or so bubbling away until the syrup beings to turn golden. Watch very closely here as you don’t want it to catch and burn or turn too dark. When a golden brown colour add the butter and remove from the heat and quickly pour onto the baking tray.
- Immediately scatter over the salty nuts evenly and leave to set. It will harden quickly, within 10 minutes! Once poured out and still soft though you can move the tray around to make it thinner if required by tilting.
- Once set, peel from the parchment and break carefully into shards for each guest