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  • Olive Magazine

    Keep it cool

    May 19, 2022 6 minutes
    Recipes RAVNEET GILL Photographs MIKE ENGLISH

    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

    WHITE COFFEE ICE CREAM

    whole milk 600ml
    double cream 400ml
    whole coffee beans 100g
    condensed milk 50g
    caster sugar 300g
    egg yolks 120g (about 6 – save the whites for meringues or the arctic roll overleaf)

    PIE CRUST

    biscuits 300g (I used Hobnobs)
    unsalted butter 150g, plus extra for the tin

    CARAMEL SAUCE

    80g40g160mla pinch

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