I am not a coffee person. But you already knew that. I am however a coffee ice cream person. From like forever. My father is a coffee ice cream person. In fact he's the one who got me hooked. And to read about that you've got to read this post.
Ever since my new cuisanart ice cream maker arrived in May, I keep the silicon box in the freezer at all points based on the eventuality I'd want to make ice cream on a whim.
This Saturday was the whim. It poured like crazy the whole day. I was out and I was craving caffeine. Plus I had a whole bunch of peeps coming over and that was going to be fun fun fun.
I decided to make an eggless ice cream and based on all that I had read, I needed cream, condensed milk and corn starch - all of which I had lying at home. Easy peasy.
The only problem I see in making eggless ice creams is that it takes a lot longer to make than the ice cream with eggs because you have to cook the milk down so that the water crystals evaporate and you are left with a creamier ice cream.
And if you're smart. You'll make the mixture in the morning unlike me. And churn it at least an hour before the guests get in.
Eggless Coffee Ice cream
500 ml milk
400 ml low fat cream
1 cup whole coffee beans
200 ml condensed milk
2 tblsps corn starch
1 tsp vanilla extract
3 tsp coffee powder
2 tblsp Kahlua
1. In a heavy bottom pan pour the milk and cream in together. Add the coffee beans and bring to a boil.
2. Turn off the heat and let the coffee beans steep in the milk for 20 minutes.
3. Strain the milk and set it back on the gas. Let the mixture cook down to half it's volume. This process will take at least half an hour.
4. Add the coffee powder and condensed milk to the mixture. Keep stirring.
5. Add the corn starch to this mixture and bring to a boil. Add the vanilla to it as well.
6. Strain and let it cool. Store the mixture in the refrigerator until its cold
7. Take the ice cream bowl out of the freezer. Add Kahlua to the coffee ice cream mix and freeze according to the manufacturers instructions.