Coffee Ice Cream With Amaretto-Coffee Sauce - cooking recipe

Ingredients

6 tsp instant coffee powder
5 tbsp Amaretto liqueur
4 None eggs, separated + 4 yolks
4 tbsp granulated sugar
12 oz mascarpone cheese or whipped cream cheese
5 tbsp heavy cream
2 oz white chocolate, roughly chopped
4 tbsp sliced almonds, toasted

Preparation

Mix 2 tsp coffee powder, 2 tbsp liqueur and 2 tbsp hot water then set aside to cool. Meanwhile, whisk 8 egg yolks with 2 tbsp sugar until creamy. Add mascarpone (or whipped cream cheese, if using). Whip egg whites until stiff, gradually adding 2 tbsp sugar, then fold in. Transfer to a large sealable container and freeze for 6 hours, stirring every 30 mins for the first 2 hours.
For the sauce, heat cream then add remaining liqueur and coffee powder. Add chocolate and stir to melt. Allow to cool.
Remove ice cream from container and cut into cubes using a hot knife. Arrange cubes on a serving plate and cover with sauce. Sprinkle sliced almonds over top and serve.