The skimmed milk powder might seem redundant here but it works to improve the final texture of the ice cream, absorbing excess water and preventing iciness. So it’s definitely worth buying a tub if you can and it’ll keep for a while once opened.

RECIPE

serves 6-8

450ml whole milk

Amarena cherries, optional serving suggestion

METHOD

1. Add the milk, cream and coffee beans to a saucepan. Heat gently until steaming and then remove from the heat. Cover and set aside for 30 minutes to allow the beans to infuse.

2. Strain the beans from the milk and keep them to one side - we’ll add them back again later. Pour the strained milk back into the pan and reheat until hot to the touch, but not boiling.

3. In a separate bowl, add the yolks and sugar. Whisk straight away until well combined.

4. Pour a big ladle of the hot milk onto the eggs, whisking while you pour. Slowly add in the rest of the milk and then pour everything back into the saucepan.

5. Cook the custard gently over medium low heat, stirring constantly to make sure the bottom doesn’t catch. Once the custard has thickened a little, just enough to coat the back of a spoon, remove from the heat and pour through a sieve into a shallow container. To get the custard to cool quicker, you can pour the mixture into a bowl sitting in another bowl filled with ice water.

6. Once cooled down, add the coffee beans back into the custard, cover and chill in the fridge for at least 4 - 6 hours but ideally overnight. If you’re using an ice cream machine with a removable bowl, be sure to freeze it overnight.

7. The next day, strain the coffee beans out of the custard and pour the mixture into your ice cream machine. Churn according to the manufacturers instructions. In the last 5-7 minutes of churning, gently melt the milk and dark chocolate together. Let it cool down a little before pouring it into the ice cream whilst still churning. It will harden as it hits the cold ice cream and then break up into smaller pieces.

8. Scoop the ice cream into a loaf tin and wrap well with cling film. You could also use a shallow plastic container. Freeze for at least 4 hours or until firm enough to scoop.

9. Serve in a coupe or glass, alongside some Amarena cherries if using.