Recipe

Mocha, almond and chocolate ice-cream

A delicious and tri-coloured ice-cream topped with dark chocolate and almonds.

  • 45 mins cooking
  • Serves 12
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Ingredients

Mocha, almond and chocolate ice-cream
  • 8 eggs, separated
  • 2 cup (320g) icing sugar
  • 600 millilitre thickened cream
  • 1 tablespoon instant coffee granules
  • 1 tablespoon coffee-flavoured liqueur
  • 1 tablespoon almond-flavoured liqueur
  • 1/4 cup (20g) flaked almonds, toasted
  • 125 gram dark (semi-sweet) chocolate
  • 250 gram dark (semi-sweet) chocolate, extra

Method

Mocha, almond and chocolate ice-cream
  • 1
    Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sifted icing sugar; beat until sugar is dissolved.
  • 2
    Beat cream in a large bowl with an electric mixer until firm. Fold cream gently through egg white mixture; divide mixture evenly into 3 bowls.
  • 3
    Beat egg yolks lightly with a fork; divide egg yolks evenly into 3 cups. Add combined coffee granules and coffee liqueur to 1 cup containing egg yolks, then fold evenly through one bowl of the egg-white mixture. Pour into a 23cm x 10.5cm loaf pan. Level top, cover with foil; place in freezer for 30 minutes or until ice-cream feels firm. Place the remaining bowls of egg white mixture and egg yolks, covered, into the refrigerator while waiting for each layer of ice-cream to set.
  • 4
    Stir almond liqueur into another cup containing egg yolks; fold into another bowl of gg-white mixture along with the toasted almonds. Spread evenly over coffee ice-cream layer, cover; freeze for 30 minutes or until firm.
  • 5
    Place chocolate in a medium heatproof bowl; place bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth; cool. Stir melted chocolate into remaining egg yolks; fold into remaining egg-white mixture. Spread chocolate layer evenly over almond ice-cream layer; cover, freeze overnight.
  • 6
    Invert ice-cream onto serving plate, return to the freezer.
  • 7
    Place extra chocolate in a medium heatproof bowl; place bowl over a medium saucepan of simmering water (don't let water touch the base of the bowl). Stir chocolate until smooth; cool slightly; pour as evenly as possible over ice-cream, return to freezer.

Notes

The ice-cream can be made up to a week ahead; cover with foil to freeze. We used Tia Maria, Kahlua (coffee) and Amaretto (almond) flavoured liqueurs, but you can use your favourite brands.

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