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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.