To make the ice cream add the cream, milk, vanilla, coffee and milk powder to a saucepan and whisk to combine. Add half of the sugar and whisk to combine.

Place the pan over medium heat and bring to a simmer. Remove the pan from the heat, add a lid, and set aside for a couple hours to infuse.

Place the pan back over the heat and bring back to a simmer. Meanwhile add the remaining sugar, egg yolks and the salt to a large bowl and whisk to combine. Pour the reheated cream mixture over the egg yolks, whisking as you pour to prevent the yolks from scrambling. Pour the custard mixture back into the pan.

Place the pan over a low heat and cook, stirring constantly with a rubber spatula or wooden spoon, until the custard reaches between 75-80ºC and thickens enough to coat the back of a spoon. Pour the custard into a large jug, passing it through a fine mesh sieve to remove all of the coffee solids. To ensure all of the cream mixture is extract make sure to press on the back of the coffee grounds.

Cover the jug and refrigerate the custard base for at least 4 hours or until thoroughly chilled.

Once the custard is thoroughly chilled, pour in the coffee liquer and stir to combine. Then, using your ice cream machine, according to the manufactures instructions, churn the ice cream. Scoop the churned ice cream into a sealable container and freeze for about 4 hours until firm.

Home-made ice cream is made without commercial stabilisers so doesn’t last as long as the shop bought stuff, try to consume it within two weeks.

Quick Chocolate Sauce

To make the sauce add the cocoa powder, sugar, water and salt to a small saucepan and place over medium heat and cook, just until the mixture starts to simmer.

Remove from the heat and add the chocolate, stirring until fully melted and you are left with a pourable sauce. 3.Serve at any temperature you prefer

Leftovers can be refrigerated but the mixture will thicken and will need reheating to loosen back into a sauce-like consistency