Boozy Coffee Ice Cream
Posted on Monday, June 3rd, 2013
You don’t need an ice cream maker to create this Boozy Coffee Ice Cream. The flavor and texture are delectable. Plus it couldn’t be much easier to whip up (literally) a batch. Our nice neighbor, Sandy, brought over a container of this wonderful coffee ice cream. It was gone in no time. Of course I asked for the recipe, and Sandy gave me her clipping from the Wall Street Journal, with its’ adapted recipe from Nigella Lawson’s Nigellissima: Easy Italian-Inspired Recipes. I made a big batch of it for the summer debut of our neighborhood monthly potlucks last night. The Boozy Coffee Ice Cream was a big hit. Here’s the super-duper recipe:
Boozy Coffee Ice Cream
Put into a big mixing bowl:
- 2/3 cup sweetened condensed milk
- 2 tablespoons instant espresso powder
- 2 tablespoons espresso liqueur (I highly recommend Crater Lake’s Hazlenut Espresso Vodka.)
In a separate bowl, whisk:
- 1 1/4 cups heavy cream to soft peaks
Fold cream into condensed milk mixture, pour into an airtight container, and freeze at least 6 hours. Serve straight from freezer.
