- 1 cup of coffee
- 1/2 cup sugar
- 3 cups of milk
in my house, passover is officially over. we (i) have had it, and now the kitchen is open. i am so in the mood to create and cook after the last week of doing nothing but gardening and eating matzah. i have so many great recipes piled up and ready to go. this is going to be a fun week in the kitchen.
yesterday in ny it was about 80 degrees, we spent a lot of time in the garden and at the nursery. we made a huge pot of coffee and made ourselves a jug of ice coffee. my favorite.
i love coffee, i love to drink it, bake with it, and now i love to make ice cream with it.
i remember buying a product, back when i was a healthy eater, called rice cream, it was basically rice milk flavored with chocolate or vanilla, sometimes i could even find coffee.
the ice cream maker has been in the freezer for the last week, we have created tons of different sorbets (recipes tk). watermelon-orange, green tea and clementine, and blackberry topped our list of great flavors. since we had a ton of coffee i thought i would give it a try and i am so happy i did.
- in a large measuring cup or bowl, whisk together hot coffee and sugar till it dissolves. mix in milk and whisk.
- pour in your ice cream maker and turn on. churn till ice cream has reached the consistency of ice cream.
- my ice cream maker takes about 20 minutes to a half an hour depending on how cold the mixture is. empty into an air tight container and place in the freezer to rest for about an hour.
i love coffee ice cream and this was amazing. you could use espresso and of course try out skim milk. you will love it:-)