Panna cotta ice cream with espresso sauce
Rosana McPhee recalls Italian flavours in this glorious panna cotta ice cream recipe, served with a decadent espresso sauce for a perfect after dinner treat.
Ingredients
Method
1
In a pan, add 235ml of the milk, salt and vanilla pod cut lengthways and its scraped seeds. Simmer the milk until small bubbles form around the edges, switch off the heat and allow it almost cool. Pass through a sieve
2
In a standing mixer, whisk the egg yolks and sugar until the egg mixture is light, pale and fluffy
3
With the mixer running slowly, drizzle the almost cold milk mixture into the egg mixture. Combine this mixture well. The milk should be almost cold, so this mixture doesn't become scrambled eggs!
4
Once the mixture is well combined, slowly pour in the rest of the milk and double cream
5
Pour the mixture back into the pan and simmer, stirring until the mixture thickens and coats the back of a spoon - this should take 10-15 minutes
6
Place the mixture in the fridge overnight and churn in an ice cream machine the next day
7
For the espresso sauce, mix the water, sugar and strong coffee in a pan over low heat and let the sugar dissolve completely and thicken the liquid, forming a syrup
8
Switch off the heat and add the coffee liqueur. Serve warm or cold over the panna cotta Ice cream
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Panna cotta ice cream with espresso sauce
