Ingredients and Weight:
- Heavy cream (2 cups)
- Evaporated milk (1 cup)
- Sweetened condensed milk (3/4 cup)
- Instant coffee powder (1/4 cup)
- Vanilla extract (1 teaspoon)
- Kahlúa coffee liqueur (1/2 cup)
Preparation Time:
Cooking Time:
- 20 minutes (for coffee syrup)
Difficulty Level:
Preparation Method Steps:
- Make the coffee syrup: In a small saucepan, combine the instant coffee powder and 1/4 cup of water. Bring to a simmer over medium heat and cook until the coffee powder is dissolved. Remove from heat and set aside to cool slightly.
- Combine the ingredients: In a large bowl, whisk together the heavy cream, evaporated milk, sweetened condensed milk, vanilla extract, and cooled coffee syrup.
- Add the Kahlúa: Gradually add the Kahlúa and stir until combined.
- Freeze: Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions.
- Transfer to a container: When frozen, transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving.
Nutritional Information:
- Calories: 320 per serving
- Fat: 18 grams
- Protein: 5 grams
- Carbohydrates: 35 grams
- Sugar: 25 grams
Dish Characteristics:
- Smooth and creamy texture
- Rich and indulgent flavor with notes of coffee and cocoa
- Inspired by the classic Brown Russian cocktail
User Comments:
- "This ice cream is absolutely delicious! It's so creamy and flavorful, with just the right amount of coffee and Kahlúa."
- "I love how easy it is to make. It's a perfect dessert for entertaining."
- "The perfect treat for a cold night in front of the fireplace."
Special Precautions and Tips:
- For a stronger coffee flavor, use a darker roast of coffee beans.
- If you don't have an ice cream maker, you can freeze the mixture in a metal pan and stir it every 30 minutes to prevent ice crystals from forming.
- Top with whipped cream, chocolate shavings, or a sprinkling of cinnamon for extra indulgence.
