Vietnamese Coffee Ice-Cream recipe |
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04/04/2011
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Ingredients1 1/2 cups (240 g) sweetened condensed milk1 1/2 cups (375 ml) brewed espresso (or very strongly brewed coffee) 1/2 cup (125 ml) cream Big pinch of finely ground dark roast coffee DirectionsPlace the condensed milk, espresso and cream in a bowl and whisk together until combined.Add the ground coffee and whisk in. Chill the mixture thoroughly, then freeze in your ice-cream maker according to the manufacturer's instructions. Take out 10 minutes before serving to allow the ice cream to soften to scoopable consistency. CommentsWhen using an ice cream maker it is best to chill the mixture for at least 12 hours. If you're mixing it by hand, chill until extremely cold and place in a freezer proof container and into the freezer. Take out after 45 minutes and beat with a whisk or electric beater until smooth, to break up the ice crystals. Freeze again. After another 30 minutes, beat again. Continue this way, beating every 30 minutes, until it becomes uniformly thick. Cover the container and freeze.Recipe courtesy of Chocswirl, gluten free food blog. |
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