Coffee tequila ice cream with smashed malted chocolates
Coffee tequila ice cream with smashed malted chocolates recipes.
2 eggs (free range)
1/2 cup (125g) sugar
1 cup milk
2 cups cream, heavy or whipping
4T espresso powder
1t vanilla extract
3T café tequila liqueur (eg Patron XO Café)
1 cup malted puffs, roughly smashed in a bag, plus extra for serving
Beat the eggs and sugar with an electric mixer until pale and fluffy – about 3 minutes. This should double in volume.
Dissolve the espresso powder in the milk, and add this along with the vanilla and the cream to the egg and sugar mixture and beat briefly.
Add the tequila and run the mix through an ice cream maker until ready according to the manufacturer’s instruction and until it’s as firm as it will go. Add the smashed malted puffs and churn briefly until mixed.
Transfer it into a freezer proof container or lined metal loaf tin, and freeze
Serve with additional smashed malted puffs as garnish.