For the ice cream: 4 egg yolks 4oz/100g sugar 1/2pt/300ml single cream 2 Tbs., fresh coffee, finely ground 1/2pt/300ml double cream For the chocolate sauce: 3oz/75g plain chocolate 2oz/50g caster sugar 1 tsp. cocoa powder 1/2pt/300ml water
Instructions
1) Beat egg yolks with sugar in a bowl until thick and creamy.
2) Place cream in a pan with coffee and bring to bubbling point. Pour over egg yolk mix, beating continuously. Put the bowl over a pan of simmering water and carry on whisking until mixture thickens and leaves a trail when the whisk is taken out. Cool.
3) Whisk cream thick and carefully fold into egg mixture. Transfer to a freezer container and freeze until semi-solid. Remove from freezer and whisk again, then return to freezer to freeze again.
4) Meanwhile make the sauce. Place chocolate, sugar, cocoa powder and half the water in a pan over low heat, stirring until sugar is dissolved and everything is blended. Add remaining water and bring to the boil. Simmer until sauce is thickened and glossy. Cool thoroughly before serving over scoops of ice cream.
