White coffee and chocolate ice cream

Serves 6
For one approximately 1 l terrine mould
Preparation time, approx. 30 minutes + approx. 36 hours marinating time + at least 4 hours in the freezer

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1 At least 36 hours before the main preparation: Place the coffee beans in a container. Pour the milk and cream over them. Cover, and place in the refrigerator.

2 On the day of preparation: Rinse the mould in cold water and line with cling film. Pass the coffee, milk and cream mixture through a seive and allow the liquid to drip fully off the beans. Throw away the beans. Bring the liquid to the boil, together with the vanilla pod (slit open) and the extracted pulp.

3 Beat the egg yolk and the sugar into a light-coloured, thick cream. Pour the hot coffee, milk, and cream mixture over it while continuously stirring and then place the entire mixture back into the pan. Heat through, continuing to stir all the while, until just before it reaches boiling point. Immediately remove the pan from the hob, and continue to stir for a little while. Break up the chocolate and dissolve in the milk. Allow to cool. Strain the mixture into the mould through a fine sieve and place in the freezer for at least 4 hours.

4 To serve, briefly dip the mould into hot water. Turn out the ice cream and cut into slices. Arrange.

HINT. Serve with chocolate sauce: Dissolve 100g extra fine Mocca milk chocolate with cocoa chips and 1 dl cream over a very low heat.


80 g espresso coffee beans
2.5 dl milk
2.5 dl cream
1 vanilla pod
3 egg yolks
125–150 g sugar
50 g white chocolate

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