Coffee ice cream with sauce and almonds

For 6 people
  • 4 eggs (size M)
  • 4 Egg yolk (size M)
  • 4 EL Sugar
  • 6 coated TL soluble coffee powder
  • 5 EL Almond liqueur
  • 350 g Mascarpone
  • 5 EL whipped cream
  • 50 g white chocolate
  • 4 EL Almond flakes
20 minutes
very easy
Separate eggs. Whip 8 egg yolks and 2 tbsp sugar until creamy. Mix 2 teaspoons of coffee powder, 2 tablespoons of liqueur and 2 tablespoons of hot water and let cool Beat the mascarpone under the egg mixture. Beat the egg white until stiff, sprinkling in 2 tablespoons of sugar. Carefully fold in the egg whites. Stir in the dissolved coffee and place in a sealable container (approx. 1 liter capacity, preferably large and flat). Freeze the cream for about 6 hours. After 30 minutes stir with a fork, repeat this process 2 more times
Heat the cream in a saucepan. Dissolve 3 tablespoons of liqueur and 4 teaspoons of coffee powder in it. Break the chocolate into pieces, add and dissolve in the cream. Let cool down. Roast the almond flakes and crumble them a little
Turn the cream out of the mold and cut into cubes with a hot knife. Spread the cubes on plates and pour the sauce over them. Finally sprinkle with almonds and serve immediately
For 8 people:
Waiting time approx. 6 hours
1 person approx.:
  • 390 kcal
  • 1630 kJ
  • 9 g protein
  • 32 gFat
  • 13 g carbohydrates


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