Espresso and ice cream is a beautiful marriage made in sinful heaven. Affogato is a house favourite, especially for lull afternoons that need a bit of perking. Our family tends to gather around 5 pm daily to take a break from work, as we’re all #WFH at the moment. And of course, food and drink are always on our mind. The affogato makes frequent appearances.
I have to admit, that making ice cream at home isn’t really something I am fond of – I don’t want to invest in more machinery to make something just occasionally at home when there are perfectly wonderful artisanal ice creams readily available. But sometimes, the urge kicks in. So I lean towards no-churn ice creams. And of course, espresso ice cream is a favoured one.
This no churn ice cream is rather simple to make. I got some guidance from Anuja from Sinful bites by Anuja to make it as creamy as possible with low effort. The process takes all of 30 minutes or less. But preparations need to be done beforehand – which also takes barely 5 minutes. The hard part is waiting for the ice cream to set. Since these are homemade ice creams and contain no preservatives, it is recommended to eat them within 5 to 7 days. Not that it should be problem, but just saying!
Please follow the instructions carefully and to the T and you are bound to achieve success!
Serves 9 inch loaf tin
- 1 ½ cups cream
- 2 tbsp icing sugar
- 2/3 cup condensed milk
- ¼ cup espresso (strong), cold
- 1 tbsp instant coffee powder
- 1 tbsp unsweetened cocoa powder
- Other requirements:
- 3 mixing bowls
- electric whisker
- loaf tin
- cling film
- Keep each item in the fridge to be cold – including the whisk and mixing bowls
- In one mixing bowl, stir the condensed milk, espresso, instant coffee powder and cocoa powder and combine well and put into the fridge to be cold
- In one mixing bowl, pour the cream in and put in the fridge to be cold for at least an hour to chill
- Place the bowl of cream over a big bowl of ice to keep chilled
- Start whisking to thicken – this process will take some time, have some patience
- As the cream thickens, add a tablespoon of icing sugar as you go along to help thicken
- Continue beating until you achieve thick peaks
- Then add the condensed milk mixture and beat again for another 5-8 minutes
- Pour into the loaf tin, and cover with the cling film – ensuring it touches the top of the ice cream
- Place the tin into the freezer
- Allow to set overnight, or at least 12 hours