Coffee Expresso Ice Cream
 
Serves  8
Preparation 10 minutes
Chilling Time: Overnight
Allow 20 mins to thaw slightly before serving
Easy to make and no cooking
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Makes just over one litre and is so delicious, it is worth doubling or tripling quantities as this marvellous recipe will be very popular!  

 

The great thing about this recipe is that it doesn’t require any cooking - apparently, if one uses tinned Condensed Milk it isn't necessary.  Condensed Milk is extremely sweet and therefore one tin is more than ample for sweetening for this quantity.

 

I found the inspiration for this recipe when I once had an Iced Coffee ice lolly,

so just had to create a recipe!   Just as well as those lollies are

seemingly no longer available and the home made version is so much better!

 

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Ingredients
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• 397g Full Cream Condensed Milk

• 600g Double Cream

• 600 ml Full Cream Milk (I used Gold Top Jersey Milk)

• 2 tsps Madagascan Vanilla Extract

• ¼ teaspoon of Xantham gum or heaped tablespoon of cornflour

• 5-6 shots of Extra Strong good quality filter coffee (or Expresso)

 

 

 

Method
 

1. Measure out five/six shots of extra strong Expresso coffee and then stand this in a container filled with crushed ice and leave until cold.
    

2. Combine all ingredients into a large mixing bowl and gently mix using a large balloon whisk.
    

3. Now using a sieve, pour the contents into another large jug or bowl.
    

4. To get a perfect cream consistency, you can pour the mixture into your ice cream maker and follow the manufacturer's instructions.  Transfer to a lidded container, label and store in the freezer until required.
    

5. However, if you do not have an ice cream maker, you are able to simply pour this mixture into a container, label and store in the freezer until required.