This homemade coffee ice cream recipe is made using milk and cream infused with whole coffee beans. It’s the perfect after-dinner treat.
Preparation time: 10min
Total time: 10min
Portion: 0 litre(s)
Ingredients
- 165 g raw sugar
- 100 g Butter
- 130 g milk powder
- 100 g water
- 2 tablespoons instant coffee, Vanilla or hazelnut flavored
- 50 g water, Hot
- 600 g thickened cream
Recipe’s preparation
in a cup mix instant coffee into 50g water set aside
CONDENSED MILK
insert butterfly
• add sugar, butter, milk powder and 100g water to bowl
mix 7mins 90 degrees speed 4
• in the last remaining minute pour coffee mix through hole
• pour into container and allow to cool
wash and dry bowl
• insert butterfly
• pour in cream and whip until nice and thick – approx 40 sec speed 4 (keep an eye on it you don’t want it to over whi)
• 1min speed 1.5 while pouring condensed milk/coffee mix through hole
• 5 sec speed 4
• pour into container and freeze
Tip
ice-cream should stay thick and creamy when frozen so no need to mix before eating. Can be put into ice-cream maker if you have one!
