Carajillo ice-cream
Carajillo is an espresso shot with a healthy nip of brandy, a Spanish version of Irish coffee usually enjoyed in the morning. To make this ice-cream, you will need a sugar thermometer and an ice-cream machine. Serve this with jaffa brownies for a dinner-party-worthy dessert.
Ingredients
1 litre cream
2 oranges, zested
1 lemon, zested
2 cinnamon sticks
90ml brandy
80ml espresso coffee
8 egg yolks
200g sugar
Method
Place the cream, zest, cinnamon, brandy and coffee in a heavy-based pot and warm gently over medium heat.
Whisk the egg yolks and sugar until pale and thick. When the cream comes to the simmer, remove from the heat and whisk it into the egg mixture slowly.
Place back over medium heat and stir continually until the temperature reaches 76C.
Pour the mixture through a sieve into a bowl, then chill quickly. When cool, place in an ice-cream machine and churn according to the instructions until firm.
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Frank Camorra is chef and co-owner of MoVida Sydney and Melbourne's MoVida Bar De Tapas.From our partners
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Original URL: https://www.smh.com.au/goodfood/recipes/carajillo-icecream-20140811-3di24.html