Creating this tower of delicious dessert is easier than you think. Guests at your next dinner party are sure to be impressed with your home-made ice-cream.
Makes 1 litre
12 egg yolks
1 cup caster sugar
2 cups pouring cream
1¾ cups milk
1 vanilla bean, split and scraped
¼ cup espresso
Florentines, to serve
1 Place egg yolks and half the caster sugar in a heatproof bowl; whisk for 3-4 minutes, or until pale and fluffy.
2 Place cream, milk, vanilla bean, and remaining sugar in a saucepan over high heat, stirring until sugar dissolves. Bring just to the boil, add espresso, and pour into egg mixture; whisk until combined.
3 Place the bowl over a saucepan of simmering water and stir continuously for 6-8 minutes, or until mixture is thick enough to coat the back of a wooden spoon. Strain mixture into another bowl and refrigerate until cool.
4 Place in the bowl of an ice-cream maker and freeze according to manufacturer’s instructions. Serve mocha ice-cream sandwiched between two Florentines.