Sunday, April 3, 2011

Coffee Ice Cream

Since I was a little girl, coffee ice cream has been my absolute favorite!  And it's so much easier to make than one would think.  Here's a basic recipe that can be tweaked as needed.

1L heavy whipping cream (reconstituted milk powder works too . . . just know that the less fat there is the longer it will take to freeze and the more icy it will be in the end)
1/2 C sugar
1 tablespoon NesCafé dissolved in as little water as possible.

Combine all ingredients in a 1L-ish container (it will need a little wiggle room) that seals well.  Shake well to stir.   Stick it in the freezer.  Every half hour or so shake it up and replace in the freezer.  Once it starts to feel a little solid, scrape down the edges with a spatula and stir.  Cover and seal well.  Shake one more time for good measure.  Stick it back in the freezer.  After a few hours (depending on how cold your freezer is and how quickly it 'melts' each time you take it out to stir), voila!  You're very own homemade not-quite-Ben&Jerry's-but-hey-it's-cold coffee ice cream.

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