Featuring the rich, floral, nutty cocoa notes of ANGOSTURA® cocoa bitters, the caramel-toffee flavour of demerara sugar and packing a flavoursome espresso punch, this coffee ice cream, a dessert adaptation of the Café Trinidad cocktail by ANGOSTURA® bitters, is certainly one for the coffee fans.
Place 300 ml full fat milk, 100 grams demerara sugar and 2 tbsp espresso powder in a small saucepan and heat until just before the boiling point, between 82-85°C. Stir frequently so that the sugar dissolves.
Meanwhile, whisk 3 free-range egg yolks in a mixing bowl until they reach the ribbon stage.
While whisking, pour the hot milky coffee over the egg yolks.
Return the coffee custard mixture back to the saucepan and cook over a low heat, stirring constantly, until the mixture coats the back of a wooden spoon.
Add 1 tbsp ANGOSTURA® cocoa bitters and 1 tsp ANGOSTURA® orange bitters to 300 ml double cream, and chill along with the custard mixture, for at least four hours.
Combine the coffee custard and flavoured cream and churn in your ice cream machine according to the manufacturer' instructions. Transfer to a freezer-proof container and freeze until solid.