Espresso Ice Cream
Ingredients
- ¼ cup white sugar
- 2 tablespoons butter, melted
- 1 tablespoon cornstarch
- 1 tablespoon instant espresso powder
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 (14 ounce) can sweetened condensed milk
- 3 tablespoons coffee-flavored liqueur (such as Kahlúa)
- 2 cups heavy cream
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Instructions
- Combine sugar, butter, cornstarch, and espresso powder in a large saucepan until blended; stir in milk. Bring to a boil over medium heat; cook and stir until thickened, about 2 minutes.
- Off heat, stir in vanilla extract. Cool completely, 20 to 30 minutes. Stir in sweetened condensed milk and coffee liqueur.
- Beat cream in a chilled large glass or metal bowl with an electric mixer until stiff peaks form; fold into milk mixture.
- 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.
Source
Original recipe: View Original