Coffee and macadamia ice cream

Get in touch with your inner child by serving this nutty ice cream in a cone, or place a couple of scoops in a sundae dish and top with fresh fruits and chocolate sauce

Ingredients (Serves 4-6)
  • 600ml/1pt full-cream milk
  • 75g/3oz Cafédirect Machu Picchu Organic Gourmet fresh ground coffee
  • 5 egg yolks
  • 125g/41⁄2oz Fairtrade golden caster sugar
  • 400ml/14fl oz double cream
  • 1-2 tbsp coffee flavoured liqueur (optional)
  • 75g/3oz Fairtrade macadamia nuts, chopped and lightly toasted


Pour the milk into a pan, add the coffee and heat gently over a very low heat. Stirring well, bring to the boil. Remove from the heat, whisk, then cover and leave to infuse for at least 30 minutes. Strain through a very fine sieve into a bowl.

Beat together the egg yolks and sugar until thick and pale yellow, then add the milky coffee. Gently whisk them together, then pour the mixture into a clean pan and set over a low heat until it thickens slightly, taking care that it doesn’t reach boiling point. Pour the mixture into a bowl, whisk in the cream, and coffee-flavoured liqueur, if using, and stir in the macadamia nuts. Leave to cool completely, then remove any surface froth with a spoon.

If you have an ice-cream maker, churn the mixture until it begins to freeze. Transfer into a freezer-proof container and freeze for 4 hours.

If you do not have an ice-cream maker, pour the mixture into a freezer-proof container, freeze for an hour, then remove and gently break up the ice crystals with a fork. Repeat this process twice more, then leave to freeze for a further 4 hours. Remove from the freezer 20 minutes before serving.

Latest comments

Please note, all comments are those of readers and do not represent the opinion of reserves the right to remove comments it considers offensive or not relevant
Please focus on the topic