A cross between iced coffee and coffee ice-cream and a treat for grown-ups and children alike, Ypres Coffee Cream makes a perfect ending to a meal. Serve with Langues de Chats.
16 fl. oz. Ice-Cream, coffee flavour 1 pint black coffee, iced 16 11. oz. double cream
Chill 4 sundae glasses in the refrigerator for 1 hour.
Remove the glasses from the refrigerator and spoon the ice-cream into the glasses. Pour one-quarter of die coffee into each glass, then 2 fluid ounces of the cream.
In a large mixing bowl, beat the remaining 8 fluid ounces of cream with a wire whisk or rotary beater until it forms stiff peaks.
Fill a forcing bag, fitted with a star nozzle, with the remaining cream, and pipe equal amounts over the top of the ice- cream mixture. Serve immediately.