Preparation

1

Step 1

Heat the milk in a saucepan and dissolve the sugar, coffee and cocoa in it. Allow to cool briefly.

2

Step 2

In the meantime, beat the egg yolks and vanilla sugar until fluffy. Add to the coffee-cocoa milk, stir in the cream and mix everything together.

3

Step 3

Pour into a mould and seal. Place in the freezer overnight, stirring every hour at first.

4

Step 4

Before serving, remove the ice cream and let it thaw briefly.

5

Step 5

Whip the cream until stiff.

6

Step 6

Form the ice cream into balls using an ice cream scoop and distribute into bowls.

7

Step 7

Garnish with cream and caramel sauce.

For the recipe, you'll nee:

Ingredients

Portions

7

Food

  • 250.0 ml Milk
  • 100.0 g Sugar
  • 8.0 g Instant coffee
  • 5.0 g Cocoa powder
  • 1.0 Egg yolk
  • 1.0 sachet Vanilla sugar
  • 200.0 ml Cream
  • 250.0 ml Cream
  • Coffee-caramel sauce