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.
- 2/3 C. SWEETENED CONDENSED milk
- 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)
- 2 Tblsp. of some sort of coffee liqueur
- 1 ¼ C. HEAVY cream
- Two one-pint airtight containers
- Put the condensed milk in a bowl and stir in the espresso powder or the substitute I’ve listed and the liqueur.
- In a separate bowl beat the cream until it reaches soft peaks.
- Fold the cream into the condensed milk mixture and pour into your airtight containers.
- 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.
- 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.