Creamy Iced Coffee

Ingredients

• 2 scoops vanilla ice cream
• 200 ml cold coffee
• 50 g whipped cream
• 1 tsp vanilla sugar
• 10 ml coffee liqueur
• 0.5 l milk
• 0.25 l whipped cream
• 1 Vanilla bean
• 7 egg yolks
• 200 g sugar

Instructions

1. 1.

   Whip the cream with vanilla sugar until stiff peaks form. Place the ice cream scoops in a glass, pour over the cold coffee, add the whipped cream and drizzle with liqueur.

2. 2.

   Slice the vanilla bean lengthwise, scrape out the seeds and stir them into the cream-milk mixture; bring to a boil.

3. 3.

   Beat the egg yolks with sugar until creamy.

4. 4.

   Stir the boiling milk into the yolk mixture, return everything to the pot, remove the vanilla bean and cook over low heat while stirring with a wooden spoon until the custard thickens—never let it boil.

5. 5.

   Strain the vanilla custard through a sieve, cool in an ice bath while stirring occasionally.

6. 6.

   Pour the chilled custard into an ice cream maker and churn until ready. (If you don’t have an ice cream maker, pour into a shallow metal bowl and freeze, stirring repeatedly during the first hour).

7. 7.

   The result is about 1 liter of ice cream—approximately 16 servings (about 5 cl each). Creamy iced coffee is simple: mix coffee with liqueur and vanilla sugar, add two scoops of ice cream, and serve garnished with whipped cream.