How to make Café liégeois from little french? Sumptuous regional French cookery takes centre stage at this intimate neighbourhood restaurant in Bristol. The coffee cuts through the rich ice cream in this simple recipe and the crunchy bits of ice are wonderfully refreshing
- 500ml double cream
- 325ml whole milk
- 125ml espresso
- 1 vanilla pod, seeds scraped out
- 200g caster sugar
- 8 egg yolks
- 75ml dark rum
- 100ml whipping cream
- 1 tsp icing sugar
- a splash vanilla extract
- crushed ice
- 1 large cup sweetened black coffee, chilled
- a large pinch cocoa powder
- STEP 1 To make the ice cream, warm the cream, milk, coffee and vanilla seeds in a pan until steaming.
- STEP 2 Whisk the sugar and yolks in a bowl or free-standing mixer until pale, then pour over the warmed cream and milk, whisking constantly. Return to the pan then cook slowly over a low heat, stirring constantly, until it coats the back of a spoon or reads 82C on a digital thermometer. If it does scramble a little you can strain the mixture through a fine sieve.
- STEP 3 Cool then chill completely before adding the rum. Churn in an ice-cream maker until set then freeze until needed.
- STEP 4 To serve, remove the ice cream from the freezer 5 minutes before serving to soften. Whip the cream with the sugar and vanilla extract until soft peaks. Layer 4 sundae glasses with a spoon of crushed ice and a scoop of ice cream. Repeat this three times. Pour over a generous splash of sweetened coffee, top with the whipped vanilla cream then dust with cocoa.
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