...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. :)
Ingredients:
1-1/2 cups milk
1-1/8 cups granulated sugar
3 cups heavy cream
1 tablespoon pure vanilla extract
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) 2 Tablespoons instant coffee dissolved in 2 ounces of water
Directions:
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! :)
2 comments:
This looks AMAZING! I think I know what I'm making this weekend!
Thank you! :) It was delicious...but beware...it will be gone quickly if you are not careful!
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