Tuesday, 19 February 2013

Espresso and Baileys Ice Cream

When I saw Nigella makes her espresso ice-cream in Nigellissima, I knew that I have to make it.  Problem is I can find neither instant espresso powder nor espresso liqueur where I am in Medan.  I've been to all the major supermarkets and I found no luck.  Luckily, a great friend of mine, Merlyn was visiting Indonesia for Chinese New Year and I asked her to get me a jar of instant espresso powder.  

The parcel arrived on the weekend and wasting no time, I immediately got on to making the ice-cream.  This is a very easy ice-cream to make.  I mean like embarrassingly easy.  There's no need to make a custard, because the base for the ice cream is made of sweetened condensed milk.  You just need to whip all the ingredients to a soft peak and freeze it.  And churning is not at all required.  Easy.

Instead of espresso liqueur, I used Baileys which I love and it adds to the creaminess.   Other coffee liqueurs like Tia Maria or Kahlua or even dark rum would be delicious too I'm sure.  And not that it needs it, but I sprinkled my ice-cream with some crushed coffee biscuits as seen on the picture below. 

I am also submitting this ice-cream for this month's Bloggers Scream For Ice Cream (BSFIC) challenge, hosted by Kavey Eats.  To celebrate the challenge's first birthday, you can pick any theme from the past year.  This espresso and baileys ice-cream falls into two themes, condensed milk and booze... 


Espresso and Baileys Ice Cream
Recipe inspired by Nigella's One-Step No-Churn Coffee Ice Cream
Nigella's recipe can be found here.

1 can (385 gr) sweetened condensed milk
4 tablespoons instant espresso powder
500 ml double cream
50 ml Baileys

If using a free standing mixer, this is just so easy. Put all the ingredients into the mixer bowl and whisk until soft peaks form. Put in an airtight container and freeze.  You can make this ice-cream early in the morning and it'll be ready in the evening; or make it later in the evening, freezing it overnight and have it for breakfast :)


9 comments:

  1. Oooh lovely! I adore coffee ice cream. I fell for the condensed milk / cream base after making it the first time, haven't looked back, though I still use custards in the machine too. Looks delicious!

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  2. Mmm coffee! I do love that condensed milk base.

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  3. I also recently discovered how condensed milk freezes into quite a creamy entity. Espresso powder is excellent for cooking, but not so much for drinking.

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  4. I LOVE using condensed milk when making ice cream... not only is it easier than using egg, but I think it's end result is even creamier!! I'm going to be trying this one very, very soon!!

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  5. This looks so divine Michael! It's a hot day here and I'd love a few scoops of this :D Love the use of the condensed milk too-yum!

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  6. This looks so creamy and delicious - lovely ingredients!
    Mary x

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  7. Hi,

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  8. Thanks for the recipe, it does taste wonderful. But the first time I made it I felt stupid, as a feeling that something could go wrong indeed happened. I mixed all the ingredients and used a free standing mixer, but after mixing for over 10 minutes, the mixture couldn't be more wishy washy. The alcohol interfere on the capacity of the cream to get thick, as I suspected. The result was a super tasty "thingy", but not the ice cream we were expecting. Next time I whipped the cream first and then added the remaining ingredients, it couldn't be better!

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    Replies
    1. Hi! Thank you for stopping by. Glad you liked the recipe. The alcohol does make the mixture thinner/softer than the regular ice cream... and thank you for the tip. I'll be sure to try it next time.

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