No-Churn Coffee Ice Cream
Ingredients
-
1 1/4
cup (300 milliliters) heavy or double cream, well-chilled
-
2/3
cups (175 grams) sweetened condensed milk
-
2
tablespoons instant espresso powder
-
2
tablespoons espresso liqueur
Method
-
Whisk all the ingredients together just until the
whisk leaves trails of soft peaks in the bowl, and you have a gorgeous,
caffe-latte-colored airy mixture.
-
Fill two 500-mililiter or one 1-pint airtight
container(s), and freeze for 6 hours or overnight. Serve straight from
the freezer.
