Best Coffee Ice Cream Ever

Last night we ate half the coffee ice cream I made on Sunday. Had a medium tub of double cream and some from another, used the yolks of four of our lovely fresh eggs and some sugar to make a nice thick custard, and flavoured it with some coffee flavoured tequila (left over from a review, very coffee, not much else). Our cheapo ice cream machine did the rest. The alcohol helps keep it soft, even after half a day in the freezer. It was wonderful, even if I say so myself. Which I do. But then home-made ices are generally so much better than the shop-bought stuff, no stinting on flavour or ingredients. Glut time for strawbs on the allotment, so some will soon be a sorbet (fruit, sugar, lemon juice, zapped and put in the machine).

Homemade ices are cheap too - strawberry sorbet for us just the cost of a few spoons of sugar and the electricity needed to run the machine for 10 - 15 minutes.