Keep it cool
Olive|June 2022
Three irresistible frozen desserts guaranteed to help you chill out this summer
RAVNEET GILL
Keep it cool

White coffee and caramel ice cream pie

This is a decadent pie that keeps really well in the freezer. And if you don't want to make the whole thing, the ice cream on its own is simply stunning. The subtle notes of coffee really carry through via the cold infusion method in this recipe. If you don't have an ice cream machine you can use shop-bought ice cream instead and make the caramel sauce to top it all off. You will need to start the ice cream two days before serving the pie.

1 HOUR + INFUSING + FREEZING SERVES 12 A LITTLE EFFORT

1 The day before you want to make the ice cream, mix together the milk, cream and whole coffee beans, and put in a lidded container. Put this in the fridge overnight.

2 The next day, make a crème anglaise. Strain off the coffee beans and weigh the liquid - it should be approximately 850ml. Warm the liquid, together with the condensed milk, 150g of the sugar and a pinch of salt over a low heat until steaming.

3 In a separate bowl, whisk together the egg yolks and the remaining sugar until well combined. Pour over the steaming milk and whisk.

4 Return to the pan and cook until it coats the back of a spoon or 82C with a thermometer. Pour this into a heatproof container, allow it to cool completely before putting it in the fridge to cool completely.

5 Churn in an ice cream machine according to manufacturer's instructions. Alternatively, freeze in a container and break up the ice crystals every 30 minutes with a fork. Put into a container and freeze until ready - ideally the ice cream should still be spoonable when adding to the pie crust, as it will help to get an even filling in. Remove 10 minutes before if it's too solid.

This story is from the June 2022 edition of Olive.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the June 2022 edition of Olive.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM OLIVEView All
kitchen therapy with Rosie Birkett
Olive

kitchen therapy with Rosie Birkett

Give salad the Jersey Royal treatment with Rosie's rustic new potato platter

time-read
3 mins  |
May 2023
PUB MENU The Barley Mow
Olive

PUB MENU The Barley Mow

Put aside some quality time at the weekend to recreate this relaxed Anglo-French pub menu from a newly restored Mayfair landmark

time-read
3 mins  |
May 2023
BOLTHOLE Fort Road Hotel, Margate
Olive

BOLTHOLE Fort Road Hotel, Margate

Kentish ingredients, local artists and extra touches of hospitality give this distinctive seafront hotel the perfect combination of contemporary style and seaside nostalgia

time-read
1 min  |
May 2023
COOK LIKE A LOCAL South Korea
Olive

COOK LIKE A LOCAL South Korea

Su Scott introduces the deep, complex flavours of this East Asian country

time-read
4 mins  |
May 2023
READY? SET MENU? GO!
Olive

READY? SET MENU? GO!

Delegate decision making to the experts - say feed me, thrill me. Rather than poring over menus, opting for a great-value set menu or a blow-out tasting experience allows you to kick back and relax, confident that incredible food will follow

time-read
5 mins  |
May 2023
Speedboat Bar SIGNATURE DISH
Olive

Speedboat Bar SIGNATURE DISH

Whip up a spicy chillispiked dish and zingy ginger cocktail from Thai canteen Speedboat Bar in London's Chinatown

time-read
2 mins  |
May 2023
Coronation chicken cups
Olive

Coronation chicken cups

Give this gorgeously creamy filling the canapé treatment - perfect for easy entertaining

time-read
1 min  |
May 2023
3 WAYS WITH Pickles
Olive

3 WAYS WITH Pickles

Whether it's cornichons, onions, beetroots or dill pickles, you can do so much more than you might think with these vinegary beauties

time-read
3 mins  |
May 2023
Keep it sweet
Olive

Keep it sweet

Show-off desserts to end your meal with a flourish, from food writer Claire Saffitz

time-read
9 mins  |
May 2023
Cook with the season
Olive

Cook with the season

That sweet spot between spring and summer brings with it some of the very best produce

time-read
8 mins  |
May 2023