Ingredients:

• 1 1.5 cups – chopped glace fruits
• 1.5 cup – Mango nectar
• 3 – eggs
• 125 g – Sugar
• 1 cup – heated Cream
• 1 cup – hot Milk
• 5 tsp – instant coffee
• 1/3 cup – hot water
• 1 cup – whipping Cream

Method:

1. Soak glace fruit overnight in mango nectar.
2. Drain, reserving mango nectar.
3. Beat eggs and sugar until thick and pale.
4. Then beat in hot cream and milk.
5. Pour into a heavy-bottomed saucepan.
6. Cook over low heat until mixture thickens and coats the back of a spoon.
7. This will take about 15 minutes.
8. Don’t try to hurry it, or you could end up with scrambled eggs.
9. Strain, then stir in coffee and 6/8 tsp reserved mango nectar.
10. Cover with waxed paper or cling wrap to prevent a skin forming.
11. Chill in freezer.
12. Just before ice cream has frozen completely, beat the mixture again.
13. Alternatively, freeze in an ice-cream maker.
14. Whip cream until thick, then gently fold in glanced fruits. Chill in refrigerator.
15. Line a 6-cup metal charlotte mould, bombe mould or pudding bowl, with two-thirds of ice cream.
16. Freeze until firm.
17. Fill up centre with fruit and cream mixture and top with remaining ice cream.
18. Cover with waxed paper and freeze overnight.
19. To turn out: Dip base of mould in cold water to release bombe.
20. Invert a serving plate over top of mould, invert and remove mould.
21. Decorate with cream swirls and coffee beans and serve chilled.