It's never too cold for ice cream, and this no-churn ice cream plays with the flavors of the classic Italian dessert.
Serves 8 to 10 people
750 ml of cream
250 g of dark demerara sugar
250 ml of milk
90 ml of cold espresso
5 ml of vanilla extract
5 ml of sea salt
8 waffle cones (optional)
cacao powder to serve
ladyfinger biscuits to serve
Place all the ingredients in a saucepan on low heat. Whisk until the sugar has dissolved (make sure the mixture does not come to a simmer or boil).
Remove the mixture from the heat and divide it into two portions. Save them into two large ziplock bags.
Press out all the air, seal the bags and place them on a baking tray in the freezer until it is frozen solid.
Once frozen and before serving, remove the frozen mixture from the ziplock bags, break into smaller pieces and place in a food processor.
Process until smooth and spoon the soft serve into a piping bag with a star nozzle.
Pipe the soft serve into waffle cones or glasses.
Dust with cacao powder and serve immediately with ladyfingers to scoop the soft serve.