We have had Shyama at home for whole two weeks as she is having exams soon and they have been havinh two weeks of study holiday.
She will be off on this sunday back to her place and exams starts on tuesday.
Ok no to be honest it has been good for me she beeing home as I could bake and make desserts for her, but for her it is a different story, only thing she has been doing is learning, learning and learning, and when she wants to have a break she takes the bycycle and goes to her grandparents place and play with their dog Couscous. Who is alwasy excited to see Shyama as she makes him wild by playing with her.
When we are there and if Shyama is not there, my MIL to tease Couscous ask him were is Shyama ? and couscous in return run to take his tennis ball and then go and stand infront of the living door expecting Shyama to come in.
The reason he does that , grabbing the tennis ball is as Shyama plays with the ball with him.
Now to the recipe, I love home made ice cream, and I have been making for years home made ice cream from the time I bought a ice cream machine. And you woudnt believe if I told you, I have had this ice cram maker 1993.
My favourtie ice cream i indeed Coffee ice cream, I just love it.
As for most of my cake recipes and dessert recipes I less the amount of sugar as here at home we all think that a ice cream should be refreshing not just so sweet that your lips just get stick to each other.
6 tbsp Nescafe Instant Espresso powder ( we love strong coffee taste , add according to your taste )
8 tbsp if cream
2 egg yolks
75 gm of sugar ( I only added 60 gm sugar)
2 tsp of corn flour
300 ml milk
200 ml thick cream
30 gm of chocolate in small pieces.
Heat the 8 tbsp of cream in MW and add the Espresso powder and mix well and keep aside to cool down, I will be a real thick mixture don't panic.
In a bowl add the egg yolks , sugar and corn flour. Cream them till they are light and fluffy, in the mean time heat the milk in a havy bottom pan, and add to the egg mixture a little by little in the begning so that the egg mixtures doesnt curdle.
Pour this mix back into the pan and in a low heat stirring it always to make a custard. Dont boil it other wise it will curdle, you will see that it gets a bit thiker.
Add the coffee/Cream mix into the custard and leave it to get it cold.
When the custart os cold whipp up the cream into soft peak and fold into the custard.
If you are using a ice cream machine use it according to the manufactures instruction and then when it is finished churning you can serve it straight but I alwasy keep in the freezer for few hours before serving.
I add the chocolate pieces 5 minutes before the churning time is finished.
If you dont have a ice cream maker.
Pour the mixture into a plastic box and keep in the freezer after a hour or two just whipp it up usinf the hand mixer or a fork. Do this atleat twice so you get a soft ice cream.