Brita’s Coffee Ice Cream
Print Recipe
We always got this on Christmas Eve – until Miriam and I got old enough to start making Risalamande.
Course
Dessert
Cuisine 
Ingredients
- 4 eggs
- 100 g sugar
- 2 tbsp powdered coffee
- 50 g chocolate
- 2 tbsp water
- 2 tbsp rum
- 300 ml double cream
- grated chocolate for decorating
Instructions
- Separate the eggs and beat the yolks with the sugar and powdered coffee until the mixture is thick and creamy. Melt the chocolate and water in a small saucepan; add the rum and stir into the egg and coffee mixture.
- Whip the cream and fold it into the soufflé mixture. Whisk the egg whites and fold into the mixture. Pour into individual soufflé dishes or custard cups and freeze for 4 hours. Decorate with grated chocolate.