A breeze to make coffee and Other Flavored Ice Creams (no ice-cream maker necessary)

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No Churn Icecream & Pear

No Churn Coffee Ice Cream and Other Flavored Ice Creams (A BREEZE TO MAKE)

Picture is of a fresh cut up pear and some no churn coffee/chocolate ice cream

YES!!!!  You can also make Lemon and Orange and vanilla and  ????????

Makes almost 2 Pints

Thanks go to NPR and to hearing Nigella Lawson, fabulous Italian cook and author of cook books, talk about her recipe for this ice cream.  Well, I love coffee flavored goodies and I LOVE ice cream; so, this recipe was just up my alley.  I couldn’t wait to look it up on the net.  I couldn’t wait to get all of the proper ingredients to make it.  I couldn’t wait to get it in the freezer.  And that wasn’t till a late PM so guess what I had for breakfast–  So, now, just in case you are not in the “know” I wanted to share her recipe with you.  I hope you’ll enjoy it as much as I have (oh dear, I hate to get on the scales in the morning because honestly there are a TON of calories here), however, as Nigella says, she’s never without it and I know why.  I haven’t priced this out; however, I do think that it is cheaper than buying a good coffee ice cream and certainly it is better.  I can’t wager how good it’s for the waist line though—sorry.

Ingredients:

  1. 2/3 C. SWEETENED CONDENSED milk
  2. 2 Tblsp. instant espresso powder (I couldn’t find this here so I bought instant espresso coffee which I now keep in the freezer and mixed 2 Tblsp. of the granules with 2 Tsp. boiling water)
  3. 2 Tblsp. of some sort of coffee liqueur
  4. 1 ¼ C. HEAVY cream
  5. Two one-pint airtight containers

Directions:

  1. Put the condensed milk in a bowl and stir in the espresso powder or the substitute I’ve listed and the liqueur.
  2. In a separate bowl beat the cream until it reaches soft peaks.
  3. Fold the cream into the condensed milk mixture and pour into your airtight containers.
  4. Freeze for 6 hours at least or overnight. I found that I had to do it overnight for it to reach its properly frozen state.
  5. Delicious and you can serve the coffee flavor  with melted chocolate.  Or I was thinking that you could even swirl melted chocolate in the coffee flavor which I’m going to try next time I make that flavor. For a great vanilla, I put 1-2 Tblsp. good vanilla flavoring (taste to see you don’t have too much vanilla) and a splash of vodka for a bit of kick.  You won’t taste the vodka but I think that it makes it a bit richer.

OK–now you want to make another flavor?  Today, 2/23/13, I made Lemon Ice Cream substituting 2 Tblsp. Crystal Light Natural Lemonade Drink Mix Powder and 2 Tblsp. lemon flavored vodka for the coffee recipe ingredients.  I bought that airplane size vodka bottle for $1.50.  I also added some lemon zest/peel in the mixture.  Delicious.  I can’t wait to make orange, berry and you name it.  So much more economical than buying and also so much better.

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About TempInnKeeper

Margot loves people and is very energetic and organized. She is also a quick study. Her background includes having renovated, owned and operated an 1887 Victorian bed and breakfast in Paso Robles, CA for 5 years. Her guests loved her and she loved her guests. What a perfect combination. Margot’s marketing skills and love of people also was used in her career as a Realtor and in participating in many charitable non-profit organizations. Margot loves to cook and to offer concierge services to people. She was born in Geneva, Switzerland.; has lived all over CA. including Beverly Hills, in the Silicon Valley area, Paso Robles, the San Joaquin Valley as well as in Sun Valley, ID. She has traveled extensively throughout the world; is a CAL alumni (go Bears!); and also speaks French fluently and Spanish semi-fluently. Her interests are people, cooking, arts, books (look at the blog book club and join if you wish), travel, sports, gardening, painting, music, playing classical piano and animals. Margot Van Horn 208-721-3551 PO Box 3788, Ketchum, ID. margot6@mindspring.com TempInnKeeper@mindspring.com

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