Description
I love coffee and ice cream, so this espresso ice cream recipe combines the best of both worlds.
Ingredients
- ¼ cup white sugar
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 1 tablespoon instant espresso powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons coffee-flavored liqueur (such as Kahlua®)
- 2 cups whipping cream
Instructions
- Mix sugar
- butter
- cornstarch
- and espresso powder together in a saucepan until blended. Stir in milk. Bring to a boil over medium heat; cook and stir until thickened
- about 2 minutes. Remove mixture from heat; stir in vanilla extract and let cool completely
- 20 to 30 minutes. Stir in condensed milk and coffee-flavored liqueur.
- Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions
- about 20 minutes. Transfer to an airtight container and freeze until firm
- about 4 hours.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 5 hrs
Servings: 12