Name: Espresso Ice Cream
Prep time: 10 min
Cook time: 10 min
Yield: 12
Ingredients: White sugar - ¼ cup; Butter, melted - 2 tablespoons; Cornstarch - 1 tablespoon; Instant espresso powder - 1 tablespoon; Milk - 1 cup; Vanilla extract - 1 teaspoon; Sweetened condensed milk - 1 (14 ounce) can; Coffee-flavored liqueur (such as Kahlua®) - 3 tablespoons; Whipping cream - 2 cups

Ingredients for - Espresso Ice Cream

1. White sugar ¼ cup

2. Butter, melted 2 tablespoons

3. Cornstarch 1 tablespoon

4. Instant espresso powder 1 tablespoon

5. Milk 1 cup

6. Vanilla extract 1 teaspoon

7. Sweetened condensed milk 1 (14 ounce) can

8. Coffee-flavored liqueur (such as Kahlua®) 3 tablespoons

9. Whipping cream 2 cups

How to cook deliciously - Espresso Ice Cream

1 . Stage

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.

2 . Stage

Beat whipping cream using an electric mixer in a mixing bowl until stiff peaks form; fold into cooled milk mixture.

3 . Stage

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.