Coffee Ice Cream

While we did not partake in the traditional Thanksgiving feast, we did still devote some time to cooking and gluttony this weekend.  One of these expressions of culinary frivolity was the  making of coffee ice cream and home made chocolate sauce.  Now alas, getting a really good photo of the ice cream in my dim dining room before the hot chocolate sauce caused too much meltage proved a challenge beyond my skills.  So you’ll have to suffer with a mediocre image of a mighty fine ice cream.  Ice cream so fine I’m compelled to share the directions with you.

I preface this by saying I am not a professional ice cream maker.  I’m pretty confident at this point that if I give you knitting instructions, they’ll be right.  Ice cream, not so much.  But, I can say with certainty, this is what I did, and it came out marvelously well.

Oh, and I’m working on the assumption you’re a clever kid and have followed that bit in your ice cream maker’s instructions that says to chill the bowl well before you want to make ice cream (or, that you’re a fancy kid and have one of the machines with the built in chiller).

Ingredients:

  • 1 cup heavy cream
  • 1 can (14oz) sweetened condensed milk
  • 1 egg
  • 1.5 tablespoons kahlua
  • 1/2 cup of the strongest coffee you can possibly brew, chilled
  • 1/4 teaspoon salt

Instructions:

  1. Put the cream in a big bowl and whip the ever living hell out of it.  We’re talking more or less whipped cream style.  The more air in here the better.  Don’t let it turn into butter, but anything short of that is fine.
  2. Pour in the can of sweetened condensed milk (don’t cut yourself licking the can…use a spatula like a civilized deviant) and continue to beat.
  3. Once that’s combined, add in an egg and, surprise surprise, beat it some more.  It really should be thick and frothy and almost mousse like at this point, at least as thick as pudding.
  4. Add in the coffee, Kahlua, and salt.  These you’re just mixing to combine.  You won’t get any more air in the mixture (and all this extra liquid will thin it out a bit), so don’t linger over this step any more than you need to.
  5. Follow your ice cream maker’s directions for going from ‘delicious frothy paste’ to ‘frozen creamy goodness’ (for me, that’s pour it in the bowl, churn for 15 minutes, freeze).

This makes about 1 quart of ice cream (which easily fits in our home ice cream maker).  You’re welcome. And I apologize if this means you need to break out the stretchy pants.