Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel: [No Churn] Coffee Ice Cream

Cuisine Paradise | Singapore Food Blog | Recipes, Reviews And Travel Cuisine Paradise is a Singapore base food and travel blog that features Food Recipes, Food Reviews and Travelogues!

Retargeting on Facebook? Get more sales and conversions with Facebook retargeting. Try it free for 14 days. Set up takes just minutes! From our sponsors

[No Churn] Coffee Ice Cream Oct 17th 2013, 11:27, by Ellena Guan It has being more than two years since my last Eggless Dark Chocolate Ice Cream post till now. And recently I was motivated by some of my Instagram friends homemade ice cream posts which I decide to make this super easy "No-Churn Coffee Ice Cream" from Nigella Lawson site which you can easily whipped it up at home in less than 10 minutes. In her website there are a few no-churn ice cream recipes and I have selected our favourite Coffee Ice Cream that used espresso powder and Kahlúa liqueur (instead of espresso liqueur mentioned in the original recipe) which satisfy the craving of coffee lovers like us. COFFEE ICE CREAM (No Churn) I love this recipe mainly because it is eggless plus you don't even need an ice cream maker. What you need to do is whisk up everything in a mixing bowl using electric beater and freeze it in air tight container. For my case, I used my Bosch ErgoMixx Hand Blender where I pour all the ingredients into the tall beaker and blend it till smooth. Recipe adapted from Nigella.com, One-Step No-Churn Coffee Ice Cream (Make: 800ml | Preparation: 5 minutes | Freezing Time: At least 6 hours) Ingredients: 300ml Thicken Cream 150g Condensed Milk 2 - 3 Tablespoon Instant Espresso Coffee 2 Tablespoons Kahlúa Liqueur Method:- 1. Whisk all the ingredients together until soft peaks form (caffe-latte-coloured and airy mixture) using a hand blender or electric beater. 2. Transfer mixture into a glass or airtight containers then and freeze for 6 hours or overnight. 3. Serve straight from the freezer. If you cannot view the video above, click on my Instagram link here. Chinese Version: 材料: 300毫升双奶油 150克炼乳 2 - 3 汤匙速溶 Espresso 咖啡粉 2汤匙浓缩咖啡酒 (Kahlúa) 作法: 1。将所有的材料放进搅拌碗然后用打蛋器搅拌到混合在一起。（有CAFFE拿铁的色和一点浓度）。 2。之后把咖啡混合物倒入玻璃或密闭容器，放进冰箱的冷藏格，冻结6小时或过隔夜。 3。完成后，直接从冰箱拿出就可食用。 The end result is very good and we all love its smooth and creamy texture which is infused with an intense coffee aroma and taste. This coffee ice cream also goes well with freshly baked waffles or pancakes for tea or you can even have it after meal to satisfy your coffee cravings. After finishing this I am going to try a matcha (green tea) version and I hope with this super easy no-churn homemade ice cream recipe it do helps you in a way to make your 1st batch of homemade ice cream at home too.

You are receiving this email because you subscribed to this feed at blogtrottr.com. If you no longer wish to receive these emails, you can unsubscribe from this feed, or manage all your subscriptions