There is not a specific season to eat ice cream!
Anyway owing to the weather, seasons non longer exist
– 4 eggs
– 100 g powder sugar (1 cup)
– 1 vanilla sugar sachet
– 30 cl liquid cream (10 fl oz)
– 250 g mascarpone (8.8 oz)
– 6 ladyfingers biscuits (sponge biscuits)
– 1 stick of soluble coffee
(ou 1 teaspoon coffee extract)
Dilute the coffee stick in 2 tablespoons of water.
I always start with this step for having the good smell.
Whip the well chilled cream until obtain a foamy consistency (no need to mount it in whipped cream).
Tip: To avoid splashing cover your container with cling film.
Whisk the egg yolks and the 2 sugars until the mixture is pale and frothy.
Add the coffee.
Beat the egg whites until stiff.
(There is no picture, but I’m sure you know what it looks like…).
Gently mix everything together.
Pour into the ice cream maker and let it run for 40 min.
If you don’t have an ice cream maker: pour into a container and put it into the deep freezer. Stir with a fork every 15 minutes to prevent crystallisation.
Meanwhile crush roughly the biscuits.
Tip: to avoid crumbs put them in a bag and crush with the rolling pin.
Pour half the ice cream, sprinkle with crumbled ladyfingers and bitter chocolate powder. Repeat with the remaining ice cream.
Last tip: during this last step, the ice cream tends to heat (unless you have 3 pairs of arms), leave a few hours in the fridge freezer before putting it back in the deep freezer (to prevent crystallisation).
The homemade ice cream is much harder than store-bought. Think to take it out the freezer about 20 minutes before serving.