Coffee Tequila Ice Cream with Smashed Malted Puffs
This is a showstopper of an ice cream that will have everyone begging you for the recipe! The coffee tequila takes it to a whole new indulgent level and amplifies the coffee flavour in the ice cream. As far as the smashed malted puffs go – well, everyone loves those!
- Serves: 700 ml |
- Prep Time : 10 mins |
- Cook Time : 25 mins
2 free-range eggs
½ C (125 ml or 125 g) sugar
4 Tbsp (60 ml) espresso powder
1 C (250 ml) milk
1 tsp (5 ml) vanilla extract
2 C (500 ml) fresh cream, heavy or whipping
3 Tbsp (45 ml) café tequila liqueur (such as Patron XO Café)
1 C (250 ml) malted puffs, roughly smashed in a bag, plus extra for serving
In a mixing bowl, beat the eggs and sugar with an electric mixer until pale and fluffy – this should take about 3 minutes and 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. Beat briefly.
Add the coffee tequila and run the mix through an ice-cream maker, according to the manufacturer’s instruction, and until it’s as firm as it will get. Add the smashed malted puffs and churn briefly until mixed.
Transfer it into a freezer-proof container or metal loaf tin, lined with dampened baking paper and freeze.
Serve with additional smashed malted puffs as a garnish.