This is about 100 kinds of awesome. We brought this to a recent family get together. In about 10 minutes, there wasn’t a drop left, which was a good thing because, served right out of the ice cream maker, this is a very soft-serve type ice cream. I highly recommend home made ice cream (no fillers, no chemicals) for ice cream “purists.” An electric ice cream maker (no cranking) is the bomb.
Adapted from: http://www.sevenspoons.net/blog/2009/11/18/an-impatient-age.html – the Vietnamese Coffee Ice Cream version was provided by this food blogger to the cookbook Blog Aid – Recipes for Haiti.
1 14 oz. can evaporated milk
1 14 oz. can sweetened condensed milk
250 ml. (8 ounces) whipping cream
1 tsp. vanilla extract
3 T. instant ground espresso (such as Nescafe)
Fudge sauce, optional
Combine all ingredients except fudge sauce in a medium saucepan over medium heat. Cook, whisking often, until the mixture begins to steam. Remove from heat and let sit for 20 minutes. Strain mixture into a bowl. Cover and chill for at least 3 hours. Place into the ice cream maker and freeze according to its’ directions. Our electric ice cream maker took about 30 minutes to freeze this into the consistency of a soft-serve ice cream.
At this point, you can serve with commercial fudge sauce (totally optional) or transfer into a freezer-safe container and freeze it for about 6 hours. This makes one quart, and served nine of us.