• RECIPES

Recipe Directions

1. In the bowl of the mixer, beat the cream and the instant coffee, for about 3 minutes until fluffy. Add the sweetened milk, the liqueur, the vanilla and the salt. Beat until the ingredients are homogenous for about 2 minutes.

2. In a small saucepan pour the cream for the sauce and heat it. When the cream is warm, add the chocolate pieces and stir until the chocolate melts. Remove the pan from the heat and add the peanut butter, the golden syrup and the salt. Let the sauce cool.

3. Transfer the ice cream to a 23x12 cm pan. Add the fudge sauce and then mix the mixtures gently with a toothpick. Freeze the ice cream for at least 6 hours.

4. To serve, leave the ice cream at room temperature for 3-4 minutes, then serve in balls using a scoop of ice cream!