My favorite Ice cream? Coffee. Always. I have an affinity for Haagen Dazs Coffee Ice Cream but, not anymore!! I can make my own that rivals theirs any day! I've searched many recipes that use brewed cold coffee, or espresso beans...nope - not the taste I was looking for - I found a recipe that we just fell in love with - and it uses Folgers Instant Coffee crystals! This is decadent tasting, smooth and creamy - I dare you to make some!! All you need is your stand mixer with a whisk, a cold metal bowl to start and freezer safe container! ~Enjoy! Diane
No Churn Coffee Ice Cream
2 cups heavy cream
1 (14 oz) can sweetened condensed milk (I usually only use about 10-12 oz)
5 tsp instant coffee + 2 1/2 tsp warm water (I used Folgers instant coffee)
2 tsp vanilla bean extract or paste (I use vanilla bean paste as it has a stronger flavor)
In a large cold metal bowl, whip heavy cream until stiff peaks form. (this can take 7+minutes, the cold metal bowl should help a bit in the timing.
In a separate bowl, dissolve instant coffee granules in warm water and stir. Add in the sweetened condensed milk and vanilla extract, and stir until combined.
Combine coffee mixture into well whipped heavy cream just until incorporated.
Pour ice cream mixture into an airtight container and freeze for 5-6 hours or overnight.
Adapted from: Sprinkle Some Sugar
Photos by: Diane Baker for Canning and Cooking at Home