I thought it might be fun to start a thread of Family Favourites Recipes (perhaps it has been done before?). Anyway, here is my first offering. I've no idea where I got the recipe from, except that I do remember a friend making it when we went for supper, must have been 25 years ago. I have made it many times since, and it SO GOOD,with crunchy pieces of meringue mixed into the coffee icecream! It's not difficult.
Family favourite No 1 - Coffee Meringue Ice-cream:
3 eggs, separated, 8oz castor sugar, 6 teasp instant coffee granules, 1/2 pint milk, 1/2 double cream, 4 tbsp tia maria or brandy. Dark chocolate for decoration.
Make meringues with the egg whites and 6oz of the sugar. I spoon them in small piles on paper, and bake them at about 100ยบ for an hour and a half. Cool, then with a knife in a large bowl, break them up into large pieces. Don't crumble them or they will disappear and not give the crunch texture.
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0015-1.jpg)
While meringues are baking, mix yolks, rest of sugar, and coffee. Whisk until thick. Warm the milk, and pour on to yolks. Heat gently until it thickens sufficiently to coat the back of a spoon. Don't let it boil. I do it in a jug in the microwave, stirring frequently. Cool in cold water in the sink. Whip the cream until starts to thicken, plus the brandy/tia maria. Fold into the yolk mix. Put in shallow dish and freeze. Stir with a fork every now and again. It will take about three hours to become semi-frozen.
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0014-1.jpg)
Scrape on top of the broken meringue and mix very gently.
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0019-1.jpg)
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0016.jpg)
Scrape into a metal ring mould (21cm). It always looks as if it won't all go in, but it does (except this very last time!!). It needs gently pressing down.
Quickly place back in freezer. (http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0020.jpg)
Grate some dark chocolate, and keep ready.
The next stage can be done well in advance or half an hour before eating. Get some really hot water in the sink or washing up bowl. Work round the outside and the middle part of the mould with a wide knife, to get it away from the edges.
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0027-1.jpg)
Dip it BRIEFLY into the hot water. I then wring out a dishcloth in the water, and wipe that round the underneath and middle of the mould, several times, dip it back and repeat, and with luck you can then see it just beginning to loosen. You don't want it to melt! Put your serving plate on top and invert it, and with luck it will come out. Pressing the base with your thumbs will help it too. Be patient, and don't be tempted to leave it too long in the water!
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0028.jpg)
As soon as it is on the serving plate, sprinkle it with the grated chocolate, and put it back in the freezer to firm up again. You can then serve it direct from the freezer. The meringue in it prevents it from being too hard.
(http://i1123.photobucket.com/albums/l543/peanuts46/RIMG0029-1.jpg)
No end to the talent on this board. Looks heavenly.