This was inspired by an ice cream recipe which didn’t so much go wrong, but which I didn’t like.
I have a book called The Perfect Scoop by David Lebovitz. A great book absolutely crammed full of great and inspiring recipes for ice cream, sorbets and the like. I bought it after I tried Lebovitz’s Torrone Ice cream which is one of the best ice creams ever.
In the book, Lebovitz has a recipe for Vietnamese Coffee Ice cream. I made it and it wasn’t really my thing. Too ‘icy’, and not creamy enough for the sort of ice cream I like. What could I do with it I wondered? Then I remembered how my father used to make iced coffee in my parents’ cafe and I thought “a-ha” I’ll use it as a base for iced coffee. And so this is what I did. (I’ve slightly adapted the recipe here by altering the proportions.)
When you’ve made the ice cream, store it in the freezer and then when the mood for iced coffee takes you, just add a scoop of the ice cream to some milk and whizz it up in a blender. I use my Dualit milk frother on the ‘cold milk’ setting and it works perfectly (put the milk and ice cream in the machine at the same time, sometimes I do have to run it twice to make sure the mixture is smooth).
You need about a scoop of ice cream per small glass of milk, although experiment and see what suits you and if you prefer a more creamy or stronger coffee taste. My children go mad for this drink; obviously I have to ration it out as all that caffeine…
It’s a great drink for this lovely hot weather and, once you’ve made the ice cream, the whole thing is ready in minutes. Serve with ice cubes if you wish, but I don’t find there’s any need.
Iced coffee ice cream:
397g Waitrose Condensed Milk (for those, like me, who boycott Nestle, it’s great to know that Waitrose now makes its own condensed milk and it’s cheaper than Nestle’s)
250 – 300 ml of espresso or very strong coffee
80ml single cream
A pinch of ground coffee
You basically mix everything together, chill it and then put it in your ice cream maker.
Or, if you plan to make lots of iced coffee over the next few days, just store it at this stage, in the fridge and use half a cup every time you want to make an iced coffee, topping it up with milk (and an ice cube or two if you want it really ice cold) to suit your taste (so more iced coffee mix to less milk if you like it very strong/sweet, more milk if less so).
I love to top this up with almond milk. This doesn’t, of course, give you a dairy free iced coffee as the cream and condensed milk are dairy, but it does lower the dairy hit and gives a lovely nutty taste.
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