Przepyszne lody! A potrzebny do ich wykonania minimalny czas i uwaga, sa odwotnie proporcjonalne do ich gigantycznego smaku. Mocno kawowe, rozplywaja sie w ustach... Przy mrozeniu nie trzeba ich mieszac co 30min, a przed pojadaniem nie musza mieknac w temperaturze pokojowej... Idealne!
Przepis z ksiazki Nigelli Lawson 'Nigellissima':
"I'm almost embarrassed at how easy this is but, as you will find out, simple though it is to make, its flavour is deep, complex and utterly compelling.
So, here's how it goes: you don't make a custard and you don't need an ice-cream maker. You could (and I often do) serve it with a chocolate sauce, but my absolute favourite way of eating this is by squidging it into little brioches, like sweet burger buns, as they do in the south of Italy. Luckily, I live near an Italian caffe that will sell them to me, but I am also searching dutifully for an online source.
I use Illy espresso liqueur here, but any coffee liqueur would do, even if it weren't quite as strong. I have never tried using regular instant coffee granules in place of the instant espresso powder stipulated, though I dare say if you boosted quantities and dissolved the granules in a little boiling water first, you could make it work for you.
But it works so perfectly for me, that I have no desire to meddle. And I whip up this ice cream so often, it makes comforting sense for me to keep the key ingredients in stock."
Skladniki:
(na okolice 800ml gotowych lodow)
dodatkowo
Wszystkie skladniki ubij w sporej misce mikserem, do czasu, az masa zacznie trzymac ksztalt (soft peaks). Powinna powstac lekka, dobrze napowietrzona pianka, w kolorze kawy z mlekiem. Napelnij masa pojemniki i wstaw do zamrazarki na co najmniej 6 godzin, a najlepiej na cala noc. Podawaj prosto z zamrazarki.
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