Espresso Coffee Ice Cream (Cuisinart Ice Cream Maker)
Espresso Coffee Ice Cream is the ultimate treat for coffee lovers. This recipe gives a classic an ultra-creamy texture by using sweetened condensed milk. Forget about fussy egg-based custard; this simple approach delivers a rich and creamy ice cream.
Servings: 8
Calories: 366kcal
Equipment
- Cuisinart Ice Cream Maker ICE70
Ingredients
- 2 tablespoon instant espresso
- 4 oz water cold, or cold coffee
- 1 pinch salt
- 2 cups heavy cream
- 14 oz sweetened condensed milk 1 can
Instructions
- Mix the instant espresso powder and a pinch of salt with the cold water in a bowl and stir until completely dissolved.2 tablespoon instant espresso, 4 oz water, 1 pinch salt
- Add the sweetened condensed milk to the coffee mixture and whisk to blend.14 oz sweetened condensed milk
- Pour the heavy cream into the bowl of sweetened condensed milk and coffee mixture and whisk to blend again.2 cups heavy cream
- Pour the coffee ice cream base into the frozen freezer bowl and program your Cuisinart for either 'ice cream' or 'gelato' , adjusting the time also to 30 to 35 minutes.
- When the timer goes off, check the ice cream, it should be the texture of soft serve ice cream.
- Carefully remove the dasher, scraping off the excess ice cream. Transfer the freezer bowl of ice cream to a lined loaf pan, bowl, or ice cream tubs.
- Place in your freezer for 1 to 2 hours to 'ripen', or harden. Scoop and enjoy!
Notes
- Freeze the Bowl Solid: Your Cuisinart freezer bowl needs to be absolutely frozen solid for optimal results. This typically means at least 12-24 hours in the coldest part of your freezer before you start churning.
- Dissolve Espresso Well: Make sure your instant espresso powder is fully dissolved in the liquid ingredients before chilling. Any undissolved granules can lead to a gritty texture.
- Chill Ingredients Thoroughly: This is paramount for no-cook ice creams. Ensure your base mixture is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns faster and results in a smoother, less icy texture.
- Don't Overfill: Be mindful of your ice cream maker's capacity. The mixture will expand as it churns and freezes, so leave adequate headspace in the bowl as per your machine's instructions.
- "Cure" to Harden: After churning, the ice cream will be soft, similar to soft-serve. Transfer it to an airtight container and "cure" it in the freezer for at least 2-4 hours to firm up to a perfect, scoopable consistency.
Nutrition
Calories: 366kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 84mg | Sodium: 85mg | Potassium: 285mg | Sugar: 29g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 182mg | Iron: 0.2mg
