Coffee ice cream

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This coffee ice cream recipe from Matthew Tomkinson is perfect for those who appreciate desserts with a bit of prep. Coffee ice cream makes a decadent accompaniment to a chocolate dessert, or can be served in a glass with a shot of espresso.

First published in 2015





  • Ice cream maker


Add the egg yolks and sugar to a bowl and whisk until pale and smooth. Meanwhile, bring the cream, milk and coffee to the boil then remove from the heat
Gradually whisk the hot milk and cream mix into the eggs and sugar until well combined, then tip into a pan and heat to 80°C or until the mixture coats the back of a spoon
Pass the mixture through a fine sieve into a bowl and set aside to chill. Once cold, churn in an ice cream maker and store in the freezer until ready to serve
First published in 2015

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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