Café Liegeois

by 304


Café Gelato:

  • 2 cups (475 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1 cup (235 g) sugar
  • 2 tablespoons (30 g) instant coffee
  • 5 egg yolks
  • 1 teaspoon (5 ml) vanilla extract
  • 3 tablespoons (45 g) instant coffee
  • 2 tablespoons (30 ml) Kahúla® or coffee liqueur


  • 5 espresso shots, chilled or ⅓ cup (90 ml) coffee sauce (purchased)
  • ½ cup (120 ml) heavy cream, whipped
  • Candied coffee beans
  • Cigarette biscuits


  • In a saucepan over medium-heat, warm milk, cream, ½ cup of sugar and instant coffee for 5 minutes or until sugar has dissolved and milk is simmering.
  • Remove from heat and let cool.
  • In a medium glass or stainless steel bowl, using an electric mixer at high speed, beat egg yolks and remaining sugar for 5 minutes or until light, yellow and thick.
  • Reduce speed to low and slowly incorporate warm milk mixture.
  • Fold in vanilla extract, instant coffee and coffee liqueur and pour mixture back into saucepan.
  • Cook over medium-low heat, stirring constantly for 5 to 6 minutes or until thickened.
  • Do not allow mixture to boil.
  • Pour mixture through a sieve into a glass bowl.
  • Let cool slightly before covering with plastic wrap and chilling.
  • Pour mixture into an ice cream machine and process as directed by manufacturer.
  • Transfer into a container.
  • Cover and freeze.
  • To make Café Liégeois, place 3 scoops of coffee gelato into chilled bowls.
  • Drizzle with cold espresso shots or coffee sauce.
  • Top with rosettes of whipped cream.
  • Garnish with candied coffee beans and a cigarette biscuit.