Thursday, July 21, 2011

Coffee Ice Cream

...continuing the celebration of national ice cream month....I bring you coffee ice cream.  Blended with real vanilla bean and coffee to make it sweet and creamy with a kick of caffeine. :)

1-1/2 cups milk
1-1/8 cups granulated sugar
3 cups heavy cream
1 tablespoon pure vanilla extract
1 tsp Nielsen-Massey Madagascar Bourbon pure vanilla bean paste
2 Tablespoons instant coffee dissolved in 2 ounces of water  
1 teaspoon rum or other alcohol (to keep ice cream smooth and soft after freezing) 

In a medium mixing bowl, mix the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes.
Stir in the heavy cream and vanilla. Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. 

Stay cool! :)


Just Married Real Estate: The Blog said...

This looks AMAZING! I think I know what I'm making this weekend!

josie mae said...

Thank you! :) It was delicious...but will be gone quickly if you are not careful!