I have returned to life from my little escape (as explained in my last post), I thought I'd return to making some ice-cream. It seems only right because the weather has been in excess of 18 degrees everyday for about a week and looks like it's not changing for a while! At the same time as I made this coffee ice-cream, I also made some really nice stracciatella ice-cream, which will be following this post.
This is a really, really simple dessert that only needs about 10 minutes of active preparation and an overnight sleep in the freezer. Minimal effort ice-cream, the best thing evar.
However, there is one very important thing to remember with this ice-cream: you must use coffee powder, not granules. The coffee powder is added directly to the mix and is not dissolved in water first, therefore the granules would just remain in big clumps and not mix into the ice-cream fully. That would be less than pleasant.
☑ Soya (check for soya lecithin)
☒ Refined sugar products
- 8 fluid ounces (225 millilitres, 1 US cup) whipping cream, 35%-40% fat content
- 6 fluid ounces (170 millilitres, ¾ US cup) condensed milk
- 1 tablespoon (15 millilitres) instant coffee powder
- Pinch of salt
- Optional: 1 teaspoon (5 millilitres) ground cinnamon
- In a large mixing bowl, pour the condensed milk and stir in the coffee powder and salt. Pour in the cream, while stirring, then stir until it is all combined.
- Using an electric hand mixer, whisk until it is light and a soft-peak consistency. You want to to look and feel like mousse, basically.
- Pour into a 2 pint (560 millilitre, 2½ US cup) pudding mould with a lid (or you can use a loaf tin and cover with cling film) and smooth out the surface. Cover and freeze for 6 hours, preferably overnight.
- Allow to temper for about 5 to 10 minutes before serving. Serve as a sundae with syrups, sprinkles and other nice things, on its own, or with cake.
THIS TIME LAST YEAR: Carrot Cake with Cream Cheese Icing