No churn recipe for Coffee and Brandy Ice Cream
375 ml (1 and a half cup) double cream
1 can of condensed milk
3-4 tablespoons good quality instant espresso powder (not coffee powder)
3-4 tablespoons good quality brandy (I used Van Ryn’s 12 year old brandy)
Add all the ingredients to a large mixing bowl. Whisk (I used an electric whisk) until the mixture is thick and airy, but not too stiff.
Pour into a plastic container and refrigerate immediately for at least 6 hours, but preferably overnight. The mixture will not become too hard because of the alcohol content – irresistably smooth, velvelty and easy to scoop.
Serve straight from the freezer.
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Recipe courtesy of The Food Fox. Visit the blog for more delicious recipes. Recipe copyright – Ilse van der Merwe. Photo copyright – Tasha Seccombe.