Coffee Ice Cream With Amaretto-Coffee Sauce

1. 1

   Mix 2 tsp coffee powder, 2 tbsp liqueur and 2 tbsp hot water then set aside to cool. Meanwhile, whisk 8 egg yolks with 2 tbsp sugar until creamy. Add mascarpone (or whipped cream cheese, if using). Whip egg whites until stiff, gradually adding 2 tbsp sugar, then fold in. Transfer to a large sealable container and freeze for 6 hours, stirring every 30 mins for the first 2 hours.

2. 2

   For the sauce, heat cream then add remaining liqueur and coffee powder. Add chocolate and stir to melt. Allow to cool.

3. 3

   Remove ice cream from container and cut into cubes using a hot knife. Arrange cubes on a serving plate and cover with sauce. Sprinkle sliced almonds over top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.